Frittata is a traditional Italian dish with numerous versions found across different regions of Italy, it has become popular around the world for its simplicity and nutritious advantages and the ability to make it into almost any combination like this Ricotta and Leek Frittata, one thing I love is that you can eat it at any time of the day, and when well made it makes for a complete breakfast, lunch or even dinner.
This recipe is a staple in my kitchen and I would include it every week in my meal planning, with a few variations the Frittata base can be made into a never boring dish, it is also a clever way to add veggies to your diet and introduce them to the kids.
I am sure you already know what is a Frittata and probably have tried it as well so I’m going to skip the lengthy and detailed description and go directly into the recipe. Frittatas around the world are made with a mixture of eggs and some milk or cream in this case ricotta as the creamy agent and fillings ranging from different types of cheeses, vegetables, pasta, charcuterie, and even pickles, it has some similarities to the Spanish omelet and French omelet but is presented in a thicker and more consistent form.
Simple ingredients to make this Ricotta and Leek Frittata for a satisfying meal, which can be served hot or cold with a toast or pita bread and a side salad.
*Update: If you need to avoid dairy as I am at the moment you can leave the ricotta out and add about 1/2 c of non-dairy milk of your choice and 1/2 c of minced firm tofu to achieve the original mouthfeel of the frittata and for flavour add 4 tbsp of nutritional yeast for a cheese taste (add more nutritional yeast if needed and adjust seasoning as tofu is bland).
“This entry has been moved from my old blog miexperienciaculinaria.com, translated and updated on the 27/09/2020.”
Ricotta and Leek FrittataCourse: MainCuisine: ItalianDifficulty: Easy
Creamy and moist Ricotta and Leek Frittata super simple to make and nutritious.
3 large leeks
250 g of fresh Ricotta
2 tbsp margarine
Salt and pepper to taste
- Finely sliced the leeks (discard the root and dark green tops).
- In a 20cm deep pan melt butter in medium heat.
- Sautee the leeks in butter until soft around 5 min.
- In a bowl whisk the eggs, fold in the ricotta, add salt and pepper to taste.
- Add the leeks and fold through.
- Heat the same pan to medium high heat and add a tbsp of oil and add the frittata mixture.
- Let set for about a min and then with a silicon spatula push the sides to the middle to help the frittata to cook do this 2 times and let is set again.
- Cook covered with a lid for about 5-10 min until slightly brown and just set at the top.
- Flip the frittata with the help of a plate of the same size, add an extra tsp of oil and slide back the frittata and cook for further 5 min until browned.
- Remove from the pan and let rest a couple of minutes before serving. Frittata should slightly undercooked as it will continue cooking with the residual heat, cook further if you like the Frittata a bit more set.
- Avoid cooking the Frittata for too long or any egg preparations as they tend to turn rubbery and not very pleasant to eat is better to leave it a bit undercooked as the eggs normally continue cooking after taken off the heat.
- Variations: Leeks can be substituted by spring onions, white or brown onions, other options of vegetables can be added as well as extra cheese, if adding more ingredients to this Frittata you can opt by substituting part of the leek by other leafy greens and part of the ricotta by milk or another type of cheese such as parmesan or cheddar, however, be careful if adding too many ingredients you might need to add an extra egg to allow for the ingredients to bind together. An alternative combination I like in my Frittata is cherry tomatoes and spinach.
- Dairy free option see update* at the beginning of the post.