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Baked Leek, Potato, and Parmesan Frittata
Ingredients
- 1/2 teaspoon extra-virgin olive oil
- 1 cup water
- 4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
- 2 garlic cloves, thinly sliced
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- Coarse salt
- 8 large eggs plus 2 large egg whites
- 1/4 teaspoon cayenne pepper
- 3/4 cup part-skim ricotta cheese, drained
- 1/3 cup finely grated Parmesan cheese
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