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Frittata with Parsley, Leeks & Onions
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy |
Ingredients
3 Tablespoons olive oil
1 garlic clove, minced
1 small leek, tender green and white parts only, halved lengthwise and sliced crosswise
6 shiitake mushrooms, stemmed and sliced
6 scallions, chopped
6 large eggs, lightly beaten
1/2 cup ricotta cheese
1/4 cup fontina cheese, grated
2 Tablespoons Italian parsley, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of cayenne pepper
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Directions
Heat 1 tablespoon olive oil in a 10-12 inch, oven-proof skillet over medium heat. Add the garlic; sauté for 30 seconds. Add the leeks; sauté for 4-5 minutes or until softened. Add the shiitakes and scallions; sauté for 3 minutes. Remove from heat and transfer vegetables to a plate. Let cool.
In a large bowl, combine eggs, ricotta cheese, fontina, Italian parsley, basil, milk, salt, freshly ground black pepper, cayenne pepper and cooled vegetables.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium high heat. Pour in the egg mixture. Cook, using a fork to lift the edges of cooked egg so that the raw part can flow onto the hot skillet, just until the top is beginning to set, about 4-5 minutes. Reduce the heat to low, cover and cook until the frittata is set, about 8 minutes. Transfer the skillet to the broiler and brown the top, about 2 minutes. Cut into wedges and serve. |
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