I think what I like most about this dish is how the name rhymes. Ricotta frittata! So fun! In all serious, though, this is such a great recipe and comes together so quickly and easily. You don’t have to do much planning for this and can even decide to whip it up one morning on a whim if you have the ingredients. The great thing about frittatas is you can customize them according to your tastes and what you have on hand, as well.
the frittata way
When making frittatas, my cookware of choice is definitely a cast-iron skillet. Because the recipe will cook part of the way on the stovetop and then finish up in the oven, the cast-iron ensures that the cooking is smooth and even throughout.
For this frittata, you’re going to start by sautéing leeks in the skillet, then adding arugula and lightly wilting it before adding the egg mixture. Depending on the size of your eggs, you can use 6-8 for the perfect egg consistency. You can certainly add more if you want the frittata to be eggier, but I wouldn’t go less, as you’ll want to make sure the egg fully fills the bottom of the pan.
why leeks?
Leeks are an incredible veggie that are very plentiful this time of year, so I definitely try to take advantage of that. They have a mild onion-y flavor and are even better when sautéed in butter and just slightly browned.
Normally in cooking, you’d only use the white and light green parts of the leek for that onion flavor that helps enhance a dish, but the greens are edible, and actually very delicious in their own right! When cooking with leeks, I always reserve the greens for another meal and sometimes sauté them with other greens or add them to a soup or pasta dish.
See the ingredients and instructions for making this leek and ricotta frittata below. I hope you enjoy this dish and it becomes one of your Sunday staples! If you make this dish and take photos to post on Insta, tag me at @thymetozest. I’d love you see your creations!
⟶ the recipe
ricotta & leek frittata
ingredients
1 tablespoon butter
1 large leek, white parts sliced
2 cups baby arugula
6-8 large eggs
¼ teaspoon salt
½ cup ricotta
¼ cup chopped tarragon
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
6 servings
instructions
Add the butter to a large skillet, and place on medium heat. Add the leek slices and sauté for about 3 minutes, until lightly browned. Reduce the heat to low, and the arugula, and stir until lightly wilted.
In a large bowl, whisk together the eggs with a pinch of salt until smooth. Stir in the ricotta until well-combined.
Arrange the leeks and arugula in the bottom of the skillet so it’s evenly distributed. Pour the egg mixture into the skillet to cover, stirring slightly to make everything even. Sprinkle the tarragon evenly over the egg. Increase the heat to medium and let the egg cook for about 5 minutes, until the edges are set and the center is still jiggly.
Turn on the broiler, and place the skillet in the oven. Broil for 3-5 minutes, until the center of the frittata is fully set and the top is beginning to brown.
Remove the skillet from the oven, and use a rubber spatula to loosen the edges of the frittata. Slice it into 6 pieces, and serve immediately!
⟶ recipe notes
- When whisking the egg mixture, don’t whisk too vigorously. That will cause too many air bubbles in the mixture, making it puff up in the pan. This is great for scrambled eggs and souffles, but we want to keep frittatas relatively flat and smooth for even cooking
⟶ modifications
- Feel free to add additional ingredients to the leek and arugula mixture. You could add some bacon bits or ham for protein, if you’d like
