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Author Notes: I've been making frittatas in my cast-iron skillet quite a lot lately. This is basically a one pot meal, and who doesn't love that. I enjoy this fresh out of the oven over mixed greens for lunch; I also find cold slices to be the perfect breakfast on busy mornings. It's even elegant enough to serve to guests at a brunch! The number of eggs to use will vary depending on how big they are... —WinnieAb
- 1 tablespoon organic butter
- 1 tablespoon olive oil
- 1 bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
- 1 cup sliced mushroons
- 1 cup chopped fresh basil
- 1/2 cup fresh parsley, chopped
- 1/2 cup sun dried tomatoes in oil, drained and julienned
- 8-10 eggs, preferably organic and free-range
- 2 tablespoons ricotta cheese
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Preheat oven to 350°F. In a cast-iron skillet, heat the butter and oil. Add leeks and the sliced mushrooms and fennel and cook over low until they are very soft, about 5 minutes.
- Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
- Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
- Bake for 15-20 minutes or until the frittata is set (it may take a bit longer, but watch that it doesn't overcook). Allow to cool before slicing. Serve with additional grated cheese on top, if desired.