Ingredients

4 T olive oil

2 large (or 4 small) leeks, white parts only, thinly sliced to make 2 cups

2 t salt

12 eggs

2 C whole-milk ricotta cheese

1/2 C green olives, pitted and finely chopped

6 T pine nuts, lightly toasted

4 T chopped, fresh, flat-leaf parsley

4 t shopped fresh thyme

1 t chopped fresh rosemary

Preparation

  1. Over medium-high, heat 2 T of the oil in a 10" ovenproof pan.
  2. Add leeks and 1 t of salt and lightly brown. Set aside.
  3. In a separate bowl, lightly combine eggs, ricotta, olives, pine nuts, parsley, thume, rosemary and the remaining 1 t salt. Do not overmix.
  4. Add leeks into egg mixture and combine. Clean “leek” pan with paper towel.
  5. Reheat pan over medium heat then heat remaining 2 T oil.
  6. Pour in the egg mixture and immediately place on middle rack in preheated 400 degree oven.
  7. Bake until barely set in middle or about 20 minutes.
  8. Place frittata about 4 inches from broiler and brown (about 2-3 minutes).