Are you ready to elevate your brunch game with a dish that’s as delicious as it is visually stunning? Dive into the world of Italian cuisine with our Leek Mushroom and Ricotta Frittata! This delightful frittata is a symphony of flavors, combining the earthy sweetness of leeks and mushrooms with the creamy richness of ricotta cheese. Perfect for a cozy weekend breakfast or a light dinner, this recipe promises to impress your family and friends. With just 30 minutes of your time, you can create a culinary masterpiece that will have everyone asking for seconds. Don’t miss out on the secrets to making this mouthwatering dish—read on to discover how to whip up your very own frittata!
Ingredients
- 4 eggs
- 1 cup ricotta cheese
- 1 leek, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thoroughly washing and slicing the leek into thin half-moon shapes, and slice the mushrooms into uniform pieces.
- Heat olive oil in a 10-inch non-stick skillet over medium heat. Sauté the sliced leeks for 3-4 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add sliced mushrooms to the skillet and continue cooking for an additional 4-5 minutes until the mushrooms release their moisture and become lightly golden brown.
- In a separate mixing bowl, whisk the eggs until well combined. Add ricotta cheese, salt, and freshly ground black pepper. Mix thoroughly until the ricotta is evenly distributed.
- Pour the egg and ricotta mixture over the sautéed leeks and mushrooms in the skillet, ensuring an even distribution. Cook on medium-low heat for 6-7 minutes, or until the edges begin to set.
- If desired, finish the frittata by placing the skillet under a preheated broiler for 2-3 minutes to achieve a golden top and ensure the eggs are fully cooked.
- Remove from heat and let the frittata rest for 2-3 minutes. Slide onto a serving plate, slice into wedges, and serve warm.
Tips
- Ingredient Prep is Key: Take your time to wash and slice the leeks and mushrooms evenly. Uniform pieces will ensure even cooking and a beautiful presentation.
- Mind the Heat: When sautéing the leeks and mushrooms, keep the heat at medium to prevent burning. You want them to become soft and golden, not charred.
- Whisk it Well: Make sure to whisk the eggs thoroughly before adding the ricotta. This will help achieve a fluffy texture throughout the frittata.
- Don’t Rush the Cooking: Cook the frittata on medium-low heat to allow the eggs to set properly. If you rush, you might end up with a soggy center.
- Broiler Finish: For a perfectly golden top, finish your frittata under the broiler for a couple of minutes. Just keep a close eye on it to avoid burning!
- Rest Before Serving: Let the frittata sit for a few minutes after cooking. This resting time helps it set and makes slicing easier.
- Customize Your Frittata: Feel free to add other ingredients like spinach, bell peppers, or even cheese to suit your taste. The frittata is versatile and can be tailored to your preference!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 17g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 240mg
