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 prosciutto.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8
- Category: Eggs
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 10 large eggs
- 1/4 cup heavy cream
- kosher salt
- freshly ground black pepper
- 1/2 cup grated parmesan
- 1/4 cup finely chopped fresh herbs (parsley, basil, chives, dill), plus more for garnish
- 2 tbsp butter
- 1 leek, well rinsed, white and pale green parts only, thinly sliced into half moons
- 3/4 cup whole milk ricotta
- 2 slices prosciutto, torn into bite-sized pieces
Instructions
- Preheat oven to 350°F.
- Lightly beat eggs in a large bowl with heavy cream, 1/2 teaspoon kosher salt and freshly ground black pepper until just mixed. Stir in parmesan and herbs; set aside.
- Melt butter in a medium (10-inch) nonstick, ovenproof skillet over medium heat. Add leeks and a pinch of salt and cook, stirring occasionally, until leeks are soft, about 5 minutes.
- Pour eggs into the skillet and gently shake the pan so the eggs run to the bottom. Dollop spoonfuls of the ricotta all around the surface. Continue to cook until the edges are set, about 2 minutes.
- Transfer skillet to the oven and bake for 10- 12 minutes, or until the center is just set but the frittata still has a slight jiggle to it. Remove from the oven and let cool slightly.
- Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and serve right away.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 0.7g
- Sodium: 375mg
- Fat: 18.5g
- Saturated Fat: 10.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 13g
- Cholesterol: 340mg
Find it online: https://www.withspice.com/blog/ricotta-frittata/