In my fridge, I had: one leek [left over from Healthy Shrimp Pasta], cherry tomatoes [that were almost past their prime], a ton of eggs [a recent photography assignment was to capture the perfect white of an egg through a technique called bracketing], & all kinds of cheese [left over from my Four Cheese Caramelized Onion Frittata].
What easier, more versatile dish to make then another frittata?
Leek & Tomato Frittata [based off Martha Stewart’s recipe]
Heat 2 tbsp olive oil in an oven-proof skillet over medium heat. Throw in 1 trimmed and chopped leek, 1 chopped shallot, and 1 clove of garlic ; cook for 5 minutes. Add 3/4 cup of halved cherry tomatoes. Cook for an additional minute.
In a small bowl, whisk 6 eggs. Add a handful of grated Gruyere cheddar melange cheese, 2 scoops of ricotta, 1/4 tsp each of salt and pepper, and a handful of ripped fresh basil. Mix well. Fold in 1 tbsp of flour and about a tsp of baking powder.
Combine all ingredients in frying pan. Cook in oven at 350 degrees for 20-35 minutes or until a fork inserted in the middle comes out clean.