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“This can be a main course or an appetizer. From the Fine Art of Italian Cooking. Posted for ZWT #7.”

Ingredients Nutrition


  1. Rinse the leeks well, discard the green part, then cut them into rings 1/2 inch thick. Place the pieces in a bowl of cold water and let them soak for 30 minutes, then drain and rinse carefully under cold running water.
  2. Heat 3 Tablespoons of the olive oil in a pan. When it is warm, add the leeks, season with salt and pepper and saute for about 30 minutes, until soft. Transfer the leeks to a bowl and allow them to cook for 1 hour.
  3. In a large bowl, lightly beat eggs with a pinch of salt. Add the cooked leeks and mix thoroughly.
  4. Place a large omelet pan over medium heat with the remaining tablespoon of olive oil. When the oil is hot, add the leek-egg mixture. When eggs are well set and the frittata is well detached from the bottom of the pan, put a place, face down, over the pan. Holding the plate firmly, reverse the pan and turn the frittata out.
  5. Return the pan to the flame. Carefully slide the frittata onto the pan to cook the other side. After 2 minutes, reverse the frittata onto a service dish.

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