Rice, leek and prosciutto frittata | Recipe Cart
Rice adds extra texture and substance to this frittata, making it a great meal on its own.
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Cooking tools:
- Cake pan
- Parchment paper
- Oven
- Stove
- Saucepan
- Colander
- Skillet
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1/3 cup medium grain rice
- 1 tbsp olive oil
- 2 medium leeks, halved, washed, thinly sliced
- 6 slices prosciutto, chopped
- 8 eggs, lightly beaten
- 1 cup finely grated parmesan
- 100g mixed salad leaves
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