Potato Leek Frittata

Serves 6

The frittata will appear quite liquid on top when you transfer to the oven, but as long as the edges are set, the eggs will cook properly.

1 tbsp. extra virgin olive oil

1 leek, white and light green parts only, halved lengthwise, rinsed and thinly sliced (about 1 cup)

2 cups cooked, peeled, cubed potatoes

Kosher salt and freshly ground black pepper

8 large eggs, lightly beaten

½ cup ricotta cheese

Pre-heat oven to 425°F.

  1. In a 10-inch ovenproof skillet, heat the oil over medium-high heat and add leek and potatoes. Season with salt and pepper and cook until leek is transparent, about 5 minutes.
  2. Add eggs and ricotta, correct seasoning, and cook until edges are set, about 2 minutes.
  3. Transfer to oven and bake until top of frittata is just set, 10 to 13 minutes.
  4. Remove from oven and slide frittata onto a serving plate and cut into 6 pieces. Serve warm or room temperature.

Source: Martha Stewart Everyday Foods

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