Baked leek, potato and parmesan frittata
- 1/2 tsp olive oil
- 1 cup water
- 4 leeks (1 lb), white and pale green parts only, sliced 1/4 inch
- 2 garlic cloves, thinly sliced
- 1 lb Yukon gold potatoes, peeled and cut into 1/2 inch cubes
- 8 eggs plus 2 egg whites
- 1/4 tsp cayenne pepper
- 3/4 cup ricotta cheese
- 1/ cup grated parmesan cheese
Preheat oven to 375. Brush a 9 inch square baking dish with oil. Bring water to a simmer in a skillet over high heat. Add leeks, garlic, and potatoes, season with salt. Reduce heat, cook covered until potatoes are tender, 8-10 minutes. Let cool.
Whisk together eggs, whites, pinch salt and cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup parmesan. Pour mix into dish, sprinkle with rest of parmesan. Bake until edges are set, 12 minutes. Reduce temp to 325, and bake until set, 20 more minutes. Let cool slightly, cut into squares.