Post by Aussie on Mar 26, 2004 12:14:58 GMT -5
Another vegetarian dish!
Leek and Ricotta Frittata (Serves 2)
- 5 medium leeks
- fresh herbs of your choice (parsley, chives, ...)
- 4 eggs
- 100 g ricotta
- salt, pepper
- red or rosé pepper flakes
Wash the leeks, discard the ends and the tough green leaves, and chop into small "logs".
Heat up a little olive oil in a large pan, add the leeks, sprinkle with salt and pepper, and cook over medium heat for about 15 minutes, covered, until softened, stirring occasionally.
Preheat the oven to 200°C and lightly grease a small cake or tart pan.
While the leeks cook, rinse the fresh herbs under cold water, dry them with a paper towel and chop them. Beat the eggs with the ricotta in a medium mixing bowl. Add the chopped herbs, a little salt and pepper, and pepper flakes to taste.
When the leeks are cooked, add them to the egg mixture, and stir to combine well. Pour in the pan and bake for 15 to 20 minutes, until a little puffy and golden, but not completely set.
Cut in two, and enjoy with a slice of bread. This can be served hot right out of the oven, but also cold, or at room temperature, as part of a brunch buffet.
Leek and Ricotta Frittata (Serves 2)
- 5 medium leeks
- fresh herbs of your choice (parsley, chives, ...)
- 4 eggs
- 100 g ricotta
- salt, pepper
- red or rosé pepper flakes
Wash the leeks, discard the ends and the tough green leaves, and chop into small "logs".
Heat up a little olive oil in a large pan, add the leeks, sprinkle with salt and pepper, and cook over medium heat for about 15 minutes, covered, until softened, stirring occasionally.
Preheat the oven to 200°C and lightly grease a small cake or tart pan.
While the leeks cook, rinse the fresh herbs under cold water, dry them with a paper towel and chop them. Beat the eggs with the ricotta in a medium mixing bowl. Add the chopped herbs, a little salt and pepper, and pepper flakes to taste.
When the leeks are cooked, add them to the egg mixture, and stir to combine well. Pour in the pan and bake for 15 to 20 minutes, until a little puffy and golden, but not completely set.
Cut in two, and enjoy with a slice of bread. This can be served hot right out of the oven, but also cold, or at room temperature, as part of a brunch buffet.