Baked Leek, Potato, And Parmesan Frittata

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Ingredients

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

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