Saturday, April 24, 2010

Recipe: Baked Leek, Potato and Parmesan Frittata

This was our dinner tonight and my BFF and I both gave it two thumbs up.  My two babies? Gave it four thumbs down.  My kids are picky little rascals.  Because it was not a hotdog and because my dad had come in and offered candy and this was NOT candy they vetoed it.  Oh well.  That just means mommy will be eating it for breakfast and lunch for the next two days.
I tried to find this recipe online so I could just link you to it but i was very disappointed with navigation on Martha Stewart's Website.  This recipe is from Martha Stewart's Living magazine.
Baked Leek, Potato and Parmesan Frittata 
Active Time: 15 Minutes
Total time: 1 hour 30 minutes
Serves 8 

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.
Coarse salt
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.

Frittata can be refrigerated up to 2 days.

Per Serving
192 Calories
3 g Saturated fat
4 g unsaturated fat
222 mg cholesterol
18 g carbohydrate
413 mg sodium
13 g protein
2 g fiber



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