The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.

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  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Cook's Notes

The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.

Reviews (1)

64 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 24
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
11/10/2011
I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato's to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.