Reviews (1) Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4 Martha Stewart Member Rating: 5 stars 11/10/2011 I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato's to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.
Back to Potato-Leek Frittata All Reviews for Potato-Leek Frittata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato-Leek Frittata Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup) 2 cups cooked, cubed, peeled potato Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup part-skim ricotta
Cook’s Notes The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
Gallery Potato-Leek Frittata
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Gallery
Potato-Leek Frittata
Potato-Leek Frittata
Potato-Leek Frittata
Recipe Summary prep: 15 mins total: 25 mins Servings: 6
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 6
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup) 2 cups cooked, cubed, peeled potato Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup part-skim ricotta
Directions
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Cook’s Notes The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
Cook’s Notes
The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
Reviews (1)
Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
Martha Stewart Member Rating: 5 stars 11/10/2011 I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato's to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.
Reviews (1)
Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
Add Rating & Review
64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
64 Ratings 5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
5 star values: 12 4 star values: 12 3 star values: 24 2 star values: 12 1 star values: 4
Martha Stewart Member Rating: 5 stars 11/10/2011 I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato's to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.Martha Stewart Member
Rating: 5 stars 11/10/2011
I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato’s to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.
Rating: 5 stars
All Reviews for Potato-Leek Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato-Leek Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
