A large onion can be substitued for the leeks. In either case saute them until they are just beginning to soften and collapse. They will brown in the oven, so if they begin to brown while they are sauteing they may blacken and turn bitter while baking in the oven.
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Step 1: Preheat oven to 325℉. In a 10-inch skillet over medium heat, warm the olive oil until shimmering. Add the tomatoes. Sear until slices soften at the edges, about 30 seconds on each side. Remove and set aside. Add the leeks and cook for 2 minutes, stirring occasionally, until they have begun to soften. Step 2: Whisk together the eggs and the the basil. Whisk in a ¼ cup of parmesan, salt, and freshly ground pepper. Pour the egg mixture over the leeks and reduce the heat to medium-low. Cook until the eggs begin to set around the edges of the pan, about 2 or 3 minutes. Arrange the tomatoes on the top of the frittata and drop tablespoons of the ricotta among the tomatoes. Sprinkle the remaining parmesan over the top and place the skillet in the oven. Step 3: Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot. |
Ingredients:
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