Thursday, March 10, 2011

Potato and Leek Frittata

I am NOT an onion girl, but leeks are fabulous! I love this Frittata. I just need a little salt when I serve it, I like my eggs a little saltier.

Anyway, this recipe is definitely a keeper.

Potato and Leek Frittata

4 leeks, sliced. (white and light green parts only)
2 tsp minced garlic
4 to 6 chopped potatoes
12 eggs
1 tsp salt
1/2 tsp cayenne
1c ricotta
2c grated Gruyere

Preheat oven to 375 degrees F. 

Boil leeks, potatoes, and garlic until just tender. Then drain.

In a bowl, whisk together eggs, cayenne, salt, and pepper. 

Fold in potato mixture, ricotta, and 1c of Gruyere. 

Pour into 9x13 inch pan. Sprinkle with the other cup of cheese
and bake approx 30, until eggs are set and cheese is slightly golden.

Eat and sigh with pleasure! :)


  1. Oooh I just love the rustic simplicity of a nice weekend breakfast with fritatas! I'm going to whip up your recipe this Saturday!
    Sassy Chef

  2. Looks like the perfect thing for dinner tonight! Thanks for the idea. And thanks for your sweet words of support about my little 2 year old jailbird Cooper. Sorry it took me so long to get back to you for commenting on that post...It's been a bit of wild ride around here. Thank you again and I hope to hear from you soon.

    Lots of yummy love,
    Alex aka Ma, What's For Dinner

  3. I'm your newest follower from the Thirsty Thursday hop!! I'd love it if you followed me back - I'm just starting out!!

  4. looks good, ya know I've never had a leek though

  5. That looks delicious! Following you via Blog Hop Skip & Jump Wednesday ;)

  6. I love veggies, but I can't stand leek!!

  7. This was the first time I ate leeks, the first time I made this, and I was surprised at what a gentle yummy flavor they have!


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