PUNTARELLE FRITTATA

This is definitely the last minute frittata, I prepared with the external leaves of the puntarelle salad. they were so nice and  tender I couldn't possibly throw them away!

for 4-6 people

the external leaves of the puntarelle salad (more or less 200 g), thoroughly washed and drained.
3eggs
3 tablespoons of parmesan cheese
extravirgin olive oil
1 garlic clove
salt

Cut the leaves in about 5 cm long segments then put then into a pan of 20 cm in diametreporle in una padellina with 2 tablespoons of olive oil and a garlic clove. Fry on a high flame and remove the garlic clove before it gets brown. Cook for about 10 minutes, then take off the heat and let cool.
Apart, beat the eggs with the parmesan cheese and a pinch of salt, add the cooked leaves and transfer the batter into the same pan (cleaned out with kitchen paper) with 3 tablespoons of olive oil. Fry until both surfaces of the frittata become crispy and golden.
The result is super especially for the sweetness of puntarelle.