How to make an easy and quick frittata with potatoes and leek.

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Ingredients:
2 Tablespoons Olive Oil
1 Leek, Thinly Sliced
3 Cups Potatoes, Peeled & Cubed
Garlic Salt
Black Pepper
8 Large Eggs, Lightly Beaten
1/2 Cup Ricotta Cheese
Parmesan Cheese

Directions:
1. Heat oil in an oven safe 10 inch skillet over medium high heat. Add leek and potatoes. Season with garlic salt and pepper. Cover and cook, stirring frequently, until leek is translucent and potatoes are almost tender, about 1015 minutes.
2. Add the eggs and ricotta cheese. Stir until well combined. Season top with salt and pepper. Continue to cook, undisturbed, until edges are set, about 2 minutes.
3. Transfer skillet to an oven preheated to 425F, bake 1013 minutes or until set. Slice frittata into wedges. Serve warm, topped with Parmesan.

| Makes About 4 Servings

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