Birthday Breakfast

A great way to start the day.

Baked Leek, Potato, and Parmesan Frittata

Paired with ripe strawberries and Saucettes.

You wouldn't like to have the recipe, would you? It's from ;p

1/2 tsp extra-virgin olive oil
1 cup water
4 leeks, white and pale parts only, rinsed well and sliced into 1/4-inch-thick rounds
2 garlic cloves, thinly sliced
3-4 medium yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp 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

Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, potatoes, and garlic; season with 1/2 tsp salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8-10 minutes. Let cool.

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 degrees, and bake until set and a knife inserted into the center comes out clean, 20-25 minutes. Let cool for 10 minutes. Cut into squares.


I don't really like ricotta cheese, so I used cottage cheese instead. Not sure if that's a good substitution or not. And I forgot to add salt the second time. I didn't take time to separate the egg white out and just put in 10 eggs. And I used a rectangular dish instead of a square one.

Breakin' all the rules, I know.

But I thought it was pretty tasty! And nice to have something special. Peter seemed to enjoy it too -- "More ketchup, please!"