Frittata with Leeks and Mushrooms

Soak the dried mushrooms in lukewarm water. Cut the onion into thin rings. Clean the leeks and cut them into thin slices. Melt the butter in a shallow pan, add the onions and leeks and saute over low heat until the vegetables are soft but not browned. Pluck the parsley and finely chop with the squeezed (or fresh) mushrooms. Add and sauté briefly. Let everything cool down. Lightly beat the eggs in a bowl. Add the vegetables to the eggs. Loosen the frying residue and add it as well. Season with salt and white pepper. Heat 2 tablespoons of oil in a frying pan. Pour in the egg mixture and stir quickly over high heat with a wooden spoon until the mixture begins to set. Then immediately reduce the heat sharply. Use the cooking spoon to loosen the frittata from the side of the pan, shaking the whole thing gently to allow the frittata to separate from the bottom of the pan. Once the bottom of the frittata is golden brown, place a lid on the pan and flip it over so that the frittata is on top of the lid. Add the remaining oil to the pan, slide the frittata back in, and bake the other side until golden brown. Portion into any size pie pieces and serve quickly.

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