Rinse the leeks and slice the white part quite thickly. 

Sauté the leek in some olive oil and if you want the crumbled peperoncino. 

 Whisk the eggs and the pecorino together, not too much just so that it mixes well.

When the leek is half done you add the eggs and spread it out evenly. 

After 3-4 minutes you turn the frittata, it’s easiest to that with the help of a large lid or plate. 

Cook for another 3-4 minutes and it is ready to be served.