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Baked Leek, Potato and Parmesan Frittata Recipe

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This recipe for Baked Leek, Potato and Parmesan Frittata, by , is from The Emory Girls Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
4 leeks, cut 1/4 inch thick
2 garlic cloves, thinly sliced
1/2 tsp. olive oil
1/3 cup finely grated Parmesan
1 lb. Yukon Gold potatoes, peeled and cut into cubes
8 large eggs plus 2 large egg whites
3/4 cup part-skim ricotta cheese drained

Directions:
Directions:
Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
Whisk together eggs, whites, and 1/2 teaspoon salt. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

 

 

 

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