Silver-dollar-size frittatas flavored with tender, sweet cabbage and leeks are good served hot as an antipasto, or for breakfast, or with a salad for lunch, or tucked into rolls with sliced tomatoes for sandwiches. I first ate them in Piedmont, in Northern Italy, where they were part of an antipasti platter alongside roasted peppers, olives, and marinated mushrooms. I often make up a batch on the weekend so that I can enjoy the leftovers as a quick meal during the week when I am busy. They keep for about 3 days.
Serves 4
INGREDIENTS:
- About ¼ cup extra-virgin olive oil
- 3 cups finely shredded cabbage
- 1 medium leek, trimmed, chopped, and well washed
- 6 large eggs
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- Freshly ground pepper
INSTRUCTIONS:
- In a large heavy skillet, heat 3 tablespoons of the olive oil over medium-low heat. Stir in the cabbage and leek, cover, and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes. Let cool.
- In a large bowl, whisk together the eggs, cheese, salt, and pepper to taste. Stir in the cabbage mixture.
- Lightly brush a griddle or large skillet with olive oil and heat over medium heat. Stir the egg mixture and scoop by ¼-cupfuls onto the griddle, spacing the frittatas about 4 inches apart. Flatten them slightly with the back of a spoon and cook until the edges are set and the frittatas are beginning to brown on the bottom, about 2 minutes.
- With a pancake turner, flip the frittatas and cook for about 1 minute more, until lightly browned. Transfer the frittatas to a plate. Cook the remainder of the frittatas in the same way, brushing the griddle with more oil as needed.
- Serve hot, warm, or cold.
