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Potato-Leek Frittata Recipe

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This recipe for Potato-Leek Frittata is from VAB's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta
Directions:
Directions:
Preheat oven to 425 degrees. 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, 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 or at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.

 

 

 

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