Leek and Red Pepper Frittata

This recipe was so easy and yummy! My leeks didn’t seem fresh enough to use so I swapped in zucchini and a regular yellow onion instead and it worked great. I think this is going to be our new standby recipe to use up leftover veggies. It also cooks really fast so it’s great for a quickie dinner. Or a tasty breakfast!

frittata 017a

Leek and Red Pepper Frittata

Serves: 2
271 calories, 17 grams fat

2 teaspoons olive oil
1 leek, white and green parts, washed, halved lengthwise, and sliced into thin half moons
1/2 medium red bell peppers, diced
3 larges eggs
1/2 cup part-skim ricotta cheese
1/4 teaspoon kosher salt

1. Preheat oven broiler. In 8″ ovenproof skillet, heat oil over medium-high heat.

2. Add leek and saute until fragrant and starting to soften, 2 minutes. Add bell pepper and saute 2 to 3 minutes more.

3. Whisk eggs, ricotta, salt, and pepper in medium bowl. When leek and bell pepper tender, add egg mixture to skillet.

4. Lower heat to medium and cook, stirring constantly and scraping eggs from bottom and sides with spatula. When eggs begin to solidify (1 minute), stop stirring and smooth out top, ensuring veggies evenly distributed.

5. Cook over medium heat until eggs mostly solid and bottom of frittata golden brown, 4 minutes.

6. Put skillet under broiler and cook until top golden brown and eggs cooked through, 3 to 5 minutes.

7. Cut frittata into 4 wedges with spatula and serve.

Recipe courtesy of Women’s Health magazine


~ by spontaneoustruth on September 1, 2009.

One Response to “Leek and Red Pepper Frittata”

  1. nice! next time try the risotto


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