*I recently tried out this Martha Stewart Living recipe, mostly due to the fact that it was gluten free and it called for leeks, which I had never cooked with before. It was a pretty good hit with the fam, but I would add more spice if it were me. The end result was a bit bland, despite the cayenne.
Baked Leek, Potato and Parmesan Frittata
Active Time: 15 Minutes
Total time: 1 hour 30 minutes
1/2 tsp Extra Virgin Olive Oil
1 Cup Water
4 leeks (about 1 pound) white and pale-green parts only, rinsed well and sliced into 1/4-inch thick rounds
2 garlic cloves, thinly sliced
1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes.
8 large eggs plus 2 large egg whites
1/4 tsp cayenne pepper
3/4 Cup part-skim ricotta cheese, drained
1/3 Cup finely grated Parmesan Cheese
1. Preheat oven to 375. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic and potatoes, season with 1/2 tsp salt. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
2. Whisk together eggs, whites, 1/2 tsp salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup parmesan cheese. Pour mixture into dish, and sprinkle with remaining parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.