Ricotta & Leek Frittata Recipe

Prep in: 5 mins
Cook in: 10 mins
Ready in: 20 mins
I’m Gonna Share With You My Ricotta And Leek Frittata.


  • Leeks
  • Ricotta
  • Salt
  • Shredded Mozzarella
  • Parmesan
  • Chopped Scallions
  • Butter
  • Some Lemon
  • Dried Herbs
  • Pepper



You just need a few eggs as your starter obviously.I’ve got some leeks here that have been washed cut into pieces washed really really well I’ve got some ricotta a little bit of shredded mozzarella just a touch of cream. you’ll need some parmesan oh! I’ve got some pepper some chopped up scallions a little bit of butter some lemon and some dried herbs de Provence. I’m not fancy but that’s as best as it’s going to get so basically this is going to be something so simple and easy but I figured out shirt with you because I have mentioned this a million times before you could put anything in Ephrata and it would be delicious all you need is eggs and everything else is an added bonus and today it’s gonna be some cooked leeks and some parmigiano some ricotta it’s gonna souffle up it’s gonna bubble up it’s fabulous.


I’ve got a skillet here preheating over about medium-high heat and I’m gonna add some butter to that also. I have my oven preheated to 400 and you want to make sure you use a heat proof skillet a line of improved skill excuse me heat proof and better be heat proof if,you’re cooking with it.I just have a couple tablespoons of butter here.I’m going to cook my leeks and butter and then. I’m going to cook my eggs in the leaky and leaky and the leek and butter mixture I’m just going to add my draw my washed leeks to my butter and now if you’re using a lot of leeks you can give you the different skillet for this but this is fine now the inspiration for this came.


When I made a frittata not too long ago using some leftover caramelized onions now if,I don’t care I’m gonna make it work and I put it together with some herbs de Provence a little bit of ricotta mixture in a frittata and it was fabulous so now just season this with some salt and pepper.I’m gonna let these cook and just kind of caramelize a little bit and then add my herbs de Provence now just because dried herbs are kind of best to be used in the beginning the cooking stages that can really develop the flavor and I love this it’s got a lot of fabulous things and it’s got the rosemary marjoram thyme savory lavender it’s fabulous and I feel like it goes perfect with leeks which are have a mild onion flavor and now while that’s going I’m just going to tidy up a little tiny bit and then.we’ll move on to the next step those look great.


I’m going to just let that go for a few minutes in the meantime work on my ricotta mixture you don’t have to use the ricotta you can use any cheeses you want again use what you have used what’s available in your fridge.I just happen to have a little bit of ricotta left over which is what I did last time and a little bit of mozzarella and I always like to add some fat McDonald for saltiness and just nuttiness and I love parmigiano anytime I make a frittata or anytime.I make eggs really I like to put some parmigiano in there it just gives you a little extra something special.I’m going to add just a splash of cream the reason.

5Why I’m doing that is because my ricotta it’s really really thick because I had drained it to make a previous recipe but if you have regular rakaats that you don’t have to if it’s a little bit on the loose side you don’t have to add the cream I have to because mine’s really thick so like a tablespoon it’s all.I need I’m also just going to give my mix a little stir these are looking good caramelizing beautifully let those go a little bit longer and because we have the herbs of Provence in there which it’s got some thyme and the lettuce discussed such lovely almost Flor Li like aroma and flavor to add a little bit of lemon zest to my ricotta mixture and it just also lightens things up ever so lightly and you don’t need to add a lot and you don’t have to add it to begin with but I just really really enjoy it and I can say this a million times over and over again.


I do mean it when I use what you have that’s the beauty of cooking and that’s the beauty of a frittata if,you don’t like lemon by all means leave it out you don’t like certain things replace it that’s cooking is all about what tastes good to you what you prefer it’s just it’s a personal thing really think of this is a guide and more than anything else okay that looks good.I’m going to set that aside my leeks are looking perfect look at the color look at the combination oh I love that okay great just turn that down just ever so lightly.I’m going to season my eggs with a little salt and pepper.


I like a lot of pepper and some salt and then we are just going to whisk these up really quickly pour my eggs over and then what I do when I have now my eggs over about medium-low you see how as soon as you put the eggs in it kind of starts to set around the edges all I do is I kind of just move things around a little bit and just kind of pull it in on itself just creates really light a lot of lightness and it just makes things cook evenly that’s about it really and once you have the bottom kind of nice and set I say that’s that’s plenty now what we’re going to do is you’re going to spoon your fabulous recall – mixture over the top that’s simple and this kind of just gets cheesy and lovely and puffed up and just so so good great okay now this is going to go into the oven preheated at 400 for about 10 minutes or until it’s bubbled up and it’s going to be gorgeous golden brown.