Leek and Ricotta Frittata

Here is 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 fresh ricotta
• 6 eggs
• 50g grated Parmesan
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• A pinch of nutmeg (optional)
• Chives for garnish (optional)

Preparation

1. Clean the leeks by removing the roots and the toughest green parts of the leaves, then slice them into thin rounds and rinse under running water to remove any soil residue.
2. In a non-stick pan, heat one tablespoon of oil and add the leeks. Let them soften over medium-low heat until tender, taking care not to let them brown too much. Season lightly with salt to aid cooking.
3. In a bowl, beat the eggs with the grated Parmesan, salt, pepper and nutmeg until you obtain a homogeneous mixture.
4. Add the cooked leeks to the egg mixture and incorporate the ricotta, crumbling it with your hands or a fork. Stir 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 fully set.
6. You can flip the frittata using a large plate or the lid and cook for another 5-7 minutes on the other side, or, if preferred, finish cooking in the oven under the grill until the surface is golden.

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

Trivia

The frittata is a very versatile dish in Italian cuisine, lending itself to numerous variations and experiments. Adding ricotta to the frittata makes it particularly soft and delicate on the palate. Moreover, ricotta can be a good alternative for those who want to reduce fat intake without sacrificing lightness and flavor.