Leek and wild garlic frittata, with sun-dried tomatoes and ricotta

Vegetarian mains

Leek and wild garlic frittata, with sun-dried tomatoes and ricotta

Name: Leek and wild garlic frittata, with sun-dried tomatoes and ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2

Main Serves 2 30 min

Frittatas are the ultimate last-minute meal: this one takes under 20 minutes. It's light and punchy, good for vegetarians and you can customise it as much as you like. Almost any cooked veg can go in – but if you leave out the leeks, include onions or lots of spring onions to give yourself a good base of flavour. Try with purple sprouting broccoli or Calabrese, or with fresh tomatoes instead of sun-dried. Like many egg-based dishes (quiches, tarts etc.) this is best eaten warm or at room temperature rather than piping hot.

Ingredients

30g butter
250g (2 small to medium) leeks, finely sliced, use green parts too
6 wild garlic leaves, finely shredded
6 sundried tomatoes, finely chopped
4 eggs, beaten
125g ricotta
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Melt the butter in a small to medium frying pan. Add the leeks and gently cook for 8-10 minutes, until soft. Add the wild garlic leaves and cook for another 2 minutes. Add the tomatoes.
Step 2
Mix the beaten egg with the ricotta in a small jug or bowl and season well. Pour into the leek mixture and roll around the pan until it is evenly distributed.
Step 3
Cook on the hob for 2-3 minutes, until the base has just set, then finish under the grill or in the oven until just set.