Leek and Ricotta Frittata

A simple ricotta frittata with leeks, fresh herbs, and dollops of sweet, milky ricotta. It's baked until just set and topped with torn bits of prosciutto.

This frittata is simple and fresh, but it’s also just gorgeous. It feels like spring on a plate.

I cook the leeks until buttery soft, then pour a creamy egg mixture with plenty of herbs into the hot skillet. Big spoonfuls of ricotta get dolloped over the top before it goes into the oven to bake until set.

Right at the end, I scatter torn bits of prosciutto over the surface. The contrast of salty, cured meat with the delicate eggs and creamy pockets of ricotta is just so perfect.

This is one of my favorite quick dinner wins, but it’s also great for breakfast or a fancy brunch. Use whatever soft herbs you have on hand, though chives are especially good with leeks and prosciutto. I like to serve it with garlicky roasted broccoli rabe and a simple arugula salad for an easy, Italian-inspired meal.

here's how to make it:

More recipe tips:

Rinse the leeks really well. Slice the leeks in half lengthwise and rinse under running water, separating the layers with your fingers to flush out any sand.

Use a 10-inch ovenproof skillet. It gives the frittata enough surface area to cook evenly without getting too thick or thin.

Whisk the eggs just until combined. Over-beating incorporates too much air, which makes the frittata puff in the oven and collapse as it cools, leaving it dense instead of tender.

Dollop the ricotta, don’t stir it in. Leaving it in pockets gives you soft, creamy bites throughout the frittata.

Use whole-milk ricotta. It’s sweet and creamy. Part-skim ricotta can be grainy and won’t melt into the eggs the same way. I love to buy a 16 oz carton of ricotta and use the rest in these fluffy lemon ricotta fritters. So good!

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