This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
2 cups thinly-sliced red potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
½ cup part-skim ricotta
1. Preheat oven to 425°. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent and potatoes are slightly tender, about 5-10 minutes.
2. Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.