Ricotta and Leek Frittata
With only 4 ingredients, this easy to make frittata is a real breakfast treat.
||Pre-heat broiler. Heat one tablespoon of butter in large oven proof skillet over medium-high heat and sauté chopped leeks for 3 minutes.
||Beat eggs. Combine eggs with 3 tablespoons of ricotta cheese, sauteed leeks, and salt and pepper to taste.
||Heat remaining tablespoon of butter in skillet over medium-high heat.
||Add egg mixture and stir for about 1 minute until the eggs start to form cuds. Cook for another minute. The egg mixture should be set on the bottom but still wet on top.
||Place skillet under broiler for 2 minutes until golden brown.
||Use spatula to move frittata to plate. Cut into 3 wedges and serve.
||Note: to make lower in fat, use a cooking spray like Pam to sauté leeks and low fat or fat free ricotta cheese.
There are 276 calories in 1 serving of Ricotta and Leek Frittata.
Calorie split: 64% fat, 14% carbs, 22% protein.
Amount Per Serving
% Daily Values*
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