Everybody knows frittata is good with everything and it’s perfect as a reuse dish. Frittata is an idea instead of meat proteins and you can cook it in the pan or in the oven. So, it’s an adaptable dish where you can let your fantasy go wild.
The idea I give you now is to reuse something extremely tasty we normally throw away: carrots leaves.
A delicacy, I promise, Ginger’s guarantee!
INGREDIENTS x 4 PEOPLE
2 carrots leaves bunches
2 tbsp of Parmesan cheese
few drops of milk
Wash very well carrots leaves, boil them in salty water for few minutes then drain very well.
Beat the eggs in a bowl adding salt, pepper, Parmesan cheese and few drops of milk. Add tepid carrots leaves and cook in a pan with few drops of evo oil, as a normal frittata.
If you want to avoid oil, just cook the frittata in the oven (in a baking pan with parchment paper) at 350°F for 20-25 minutes.