Ricotta and Leek Frittata

Ingrédients

• 2 cuillères à soupe butter, divided
• 1 1/2 oz ricotta cheese
• 6 larges eggs
• 2 leeks (white part only)

Directives

1. Pre-heat broiler. Heat one tablespoon of butter in large oven proof skillet over medium-high heat and sauté chopped leeks for 3 minutes.
2. Beat eggs. Combine eggs with 3 tablespoons of ricotta cheese, sauteed leeks, and salt and pepper to taste.
3. Heat remaining tablespoon of butter in skillet over medium-high heat.
4. Add egg mixture and stir for about 1 minute until the eggs start to form cuds. Cook for another minute. The egg mixture should be set on the bottom but still wet on top.
5. Place skillet under broiler for 2 minutes until golden brown.
6. Use spatula to move frittata to plate. Cut into 3 wedges and serve.
7. Note: to make lower in fat, use a cooking spray like Pam to sauté leeks and low fat or fat free ricotta cheese.