| 1. |
Pre-heat broiler. Heat one tablespoon of butter in large oven proof skillet over medium-high heat and sauté chopped leeks for 3 minutes. |
| 2. |
Beat eggs. Combine eggs with 3 tablespoons of ricotta cheese, sauteed leeks, and salt and pepper to taste. |
| 3. |
Heat remaining tablespoon of butter in skillet over medium-high heat. |
| 4. |
Add egg mixture and stir for about 1 minute until the eggs start to form cuds. Cook for another minute. The egg mixture should be set on the bottom but still wet on top. |
| 5. |
Place skillet under broiler for 2 minutes until golden brown. |
| 6. |
Use spatula to move frittata to plate. Cut into 3 wedges and serve. |
| 7. |
Note: to make lower in fat, use a cooking spray like Pam to sauté leeks and low fat or fat free ricotta cheese. |
