Potato and Leek Frittata

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

A new frittata recipe is always welcomed if you’re a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture.

Ingredients Needed for Potato and Leek Frittata

    1 teaspoon olive oil
    2 small potatoes, diced
    1 small leek, white parts only, chopped
    6 eggs
    3 ounces of ricotta

How to Make Potato and Leek Frittata

  1. Heat the olive oil in a cast-iron skillet over medium heat.
  2. Add the diced potatoes and leek. Cook for around 5 minutes, until leek is translucent.
  3. Preheat the oven to 430 degrees F/220 degrees C.
  4. Add the whisked eggs into the skillet and cover it with a lid. Cook for 2-3 minutes.
  5. Remove the lid and evenly spread the ricotta on the surface of the frittata.
  6. Slide the skillet into the oven for the next 10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *