Frittata

Baked Leek, Potato and Parmesan Frittata

from Martha Stewart Living

1/2 tsp extra virgin olive oil

1 cup water

4 leeks (white and pale green parts only, rinsed well and sliced to 1/4 in thick rounds

2 garlic cloves, minced

4 large potatoes, peeled and cut into cubes

Salt

8 large eggs plus 2 egg whites

3/4 cup part-skim ricotta cheese

1/3 cup parmesan cheese

1. Preheat oven to 375. Brush a 9x13 pan with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic and potatoes. Season with salt. Reduce heat to med-low and cook covered until potatoes are tender; about 8-10 min. Let cool.

2. Whisk together eggs, whites and salt. Fold in potato mixture, ricotta and parmesan cheese. Bake until eggs are set, about 12 min. Reduce oven to 325 and bake until set and a knife inserted into the center comes out clean, 20-25 min. Let cool for 10 min.

Note: If you can find leeks then use scallions/green onions or an onion of your choice diced. In step 1, instead of boiling everything just bake the potatoes, slice and mix with onion and garlic. Continue to follow step 2.