Potato-leek frittata

By taniaf

208 cal per serv

Ingredients

• 1 tbsp olive oil
• 1 leek, rinsed well, halved and thinly sliced
• 2 cups cooked, cubed potatoes
• salt and pepper
• 8 eggs, beaten
• 1/2 cup ricotta

Preparation

Step 1

Preheat oven to 425. In a 10 inch nonstick ovenproof skillet, heat oil over medium. Add leek and potato, season with salt and pepper. Cook until leek is translucent, 5 minutes.
Add eggs and ricotta, season with salt and pepper. Stir to combine. Cook until edges are set, 2 minutes. Transfer to oven and bake until top is set, 10-13 minutes. Cut into 6 wedges to serve.