1 leek, white and light green pieces only, thinly sliced
2 C cooked, cubed, peeled potato
salt and pepper
8 larg eggs, lightly beaten
1/2 C ricotta
Instructions
Preheat over to 425F. In a 10 inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leak is transparent, about 5 minutes.
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.
Originally Submitted
6/25/2011
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