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
salt
6 eggs
3 ounces of ricotta

How to Cook 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.

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