Riverford Wicked Leeks
Leek and wild garlic frittata, with sun-dried tomatoes and ricotta recipe image

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

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.


  • 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 & pepper


  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes