Leek and Ricotta Frittata

Here’s the recipe to prepare a delicious leek and ricotta frittata, a simple and rewarding dish, perfect for a light meal or as a second course.

Ingredients

• 3 medium-sized leeks
• 250g of fresh ricotta
• 6 eggs
• 50g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Chives for garnishing (optional)

Preparation

1. Clean the leeks by removing the roots and the tougher green part of the leaves, then slice them into thin rounds and wash under running water to remove any soil residue.
2. In a non-stick pan, heat a tablespoon of oil and add the leeks. Let them wilt over medium-low heat until soft, being careful not to let them brown too much. Salt them lightly to facilitate cooking.
3. In a bowl, beat the eggs with the grated Parmesan, salt, pepper, and nutmeg until the mixture is homogeneous.
4. Add the cooked leeks to the egg mixture and include the ricotta, crumbling it with your hands or with the help of a fork. Mix gently to distribute the leeks and ricotta evenly.
5. Heat the remaining oil in a large pan and pour in the frittata mixture. Cook over medium-low heat with the lid on for about 10-15 minutes, until the bottom is golden and the top is almost completely set.
6. You can flip the frittata using a large plate or the lid and cook it for another 5-7 minutes on the other side, or if you prefer, you can finish cooking it in the oven under the grill until the surface is golden.

Garnish with chopped chives for a touch of color and freshness.

Interesting Facts

The frittata is a very versatile dish in Italian cuisine that lends itself to numerous variations and experiments. Adding ricotta to the frittata makes it particularly fluffy and delicate on the palate. Furthermore, ricotta can be a good alternative for those who want to reduce their fat intake without giving up lightness and taste.