Leeks become marvelously sweet when they are sautéed. Here, they give an extra measure of flavor to this frittata. Serve with a mixed green salad.
PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
4 SERVINGS
1. Preheat the broiler. Heat 1 tablespoon of butter in a large ovenproof skillet (preferably nonstick) over medium-high heat until the foam subsides. Add the leeks and sauté, stirring, for 3 minutes. Remove from the heat and let cool.
2. In a large bowl, combine the sautéed leeks, beaten eggs, ricotta, salt, and pepper. Mix well.
3. Heat the remaining 1 tablespoon of butter in the skillet over medium heat until the foam subsides. Add the egg mixture and cook, stirring, for about 1 minute, until the egg starts to form curds. Cook for another minute. The egg mixture should be set on the bottom and still a bit wet on top.
4. Place the skillet under the broiler for about 2 minutes, until the frittata turns golden brown. Using a spatula, carefully remove the frittata from the skillet. Cut into 4 wedges and serve immediately.
PER SERVING
carbs: 7.5 grams; Net Carbs: 6.5 grams;
fiber: 1 gram; protein: 14.5 grams; fat: 18 grams; calories: 253
PHASES 1–4