Ricotta & Leek Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 707

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and maintains a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more economical and still provide flavor.

Preheat the oven to 400°F (204°C).

Wash and cut leeks into pieces, ensuring they are washed thoroughly.

Preheat a skillet over medium heat and add a couple tablespoons of butter.

Add the washed leeks to the skillet with butter and season with salt and pepper.

Cook the leeks until they caramelize, stirring occasionally.

Add dried herbs to the leeks to develop flavor while cooking.

In a bowl, prepare the ricotta mixture by combining ricotta cheese, shredded mozzarella, parmesan cheese, a splash of cream, and lemon zest.

Season the eggs with salt and pepper and whisk them together.

Pour the whisked eggs over the cooked leeks in the skillet and gently stir to combine.

Spoon the ricotta mixture over the top of the eggs in the skillet.

Transfer the skillet to the preheated oven and bake for about 10 minutes until bubbly and golden brown.

Remove from the oven and let it rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens