Baked Leek, Potato, And Parmesan Frittata

105 faves | 3 recommends
More from this source
Whole Living


Add a comment


1/2 teaspoon extra-virgin olive oil

1 cup water

4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds

2 garlic cloves, thinly sliced

1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes

Coarse salt

8 large eggs plus 2 large egg whites

1/4 teaspoon cayenne pepper

3/4 cup part-skim ricotta cheese, drained

1/3 cup finely grated Parmesan cheese

You might also like

Potato And Kale Skillet Gratin
The Year In Food
Twice-Baked Potatoes With Kale
smitten kitchen
Purple Potato And Artichoke Gratin
Nourished Kitchen
Chicken Baked In Corn Cob Leaves With Corn And...
The British Larder
Truffled Chanterelle, Celery Root And Potato Gr...
101 Cookbooks
Baked Potato And Leek Soup With Roasted Chicken...
The British Larder
Baked Potato Soup
smitten kitchen
Potato Leek Au Gratin
Potato, Sausage, And Spinach Breakfast Casserole
Bon Appetit
Scalloped Potatoes With Leeks
Martha Stewart