This meal was probably the easiest so far and very tasty. I always love a good egg dinner but we don't do it too often. This potato and leek frittata was great. The addition of ricotta, which I've never done before, really added something to the texture. Didn't hurt that I used some wonderful farm fresh eggs either. Hello fluffy goodness!
Potato & Leek Frittata
1 tbsp olive oil
1 leek (white & light green parts only), thinly sliced
2 cups cooked cubed potato
9 large eggs, slightly beaten
1/2 cup part skim ricotta
salt & pepper
Heat oven to 425. In ovenproof skillet, heat oil over medium heat. Add leek and potato, season with salt & pepper and cook until leek is translucent. About 5 minutes.
Add eggs and ricotta, season with salt & pepper and stir to combine. Cook until edges are set. About 2 minutes. Transfer skillet to oven and bake until top is just set. About 10-15 minutes. Slide frittata to dish and cut into 6 to 8 wedges.
Since this was dinner, I served with some Alexia garlic bread (yeah, the frozen kind, I was lazy after doing so much cooking this week) and a spinach salad. It was enjoyed by all - the frittata, not the salad, that's got "green stuff".
Don't you just love breakfast for dinner?