Potato-Leek Frittata

This fantastic frittata is a great base recipe: Just add in your favorite chopped veggies or greens to the sauté pan!

Ingredients:
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

Method:
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.

this week's recipes
winter comforts

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.