Reviews Add Rating & Review 82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
Back to Baked Leek, Potato, and Parmesan Frittata All Reviews for Baked Leek, Potato, and Parmesan Frittata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Leek, Potato, and Parmesan Frittata Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 1/2 teaspoon extra-virgin olive oil 1 cup water 4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds 2 garlic cloves, thinly sliced 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes Coarse salt 8 large eggs plus 2 large egg whites 1/4 teaspoon cayenne pepper 3/4 cup part-skim ricotta cheese, drained 1/3 cup finely grated Parmesan cheese
Cook’s Notes Frittata can be refrigerated for up to 2 days.
Gallery Baked Leek, Potato, and Parmesan Frittata
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8
Gallery
Baked Leek, Potato, and Parmesan Frittata
Baked Leek, Potato, and Parmesan Frittata
Baked Leek, Potato, and Parmesan Frittata
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr 30 mins
Servings: 8
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1/2 teaspoon extra-virgin olive oil 1 cup water 4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds 2 garlic cloves, thinly sliced 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes Coarse salt 8 large eggs plus 2 large egg whites 1/4 teaspoon cayenne pepper 3/4 cup part-skim ricotta cheese, drained 1/3 cup finely grated Parmesan cheese
Directions
Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.
Cook’s Notes Frittata can be refrigerated for up to 2 days.
Cook’s Notes
Frittata can be refrigerated for up to 2 days.
Reviews
Add Rating & Review 82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
Reviews
Add Rating & Review 82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
Add Rating & Review
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
82 Ratings 5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
5 star values: 12 4 star values: 13 3 star values: 32 2 star values: 20 1 star values: 5
All Reviews for Baked Leek, Potato, and Parmesan Frittata
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Leek, Potato, and Parmesan Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
