Page title and description

Vegetarian mains
Leek and wild garlic frittata, with sun-dried tomatoes and ricotta
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
PT10M
Cooking time:
20 min
PT20M
-
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.