iven my love for baked goods, trying new recipes, frugality, and sustaining myself through cooking, I was indescribably excited to find a frittata recipe that reinvented itself twice over. 
The first version, however, was a dud. I like baked egg dishes, but this lacked flavor. Boo. The next two iterations are much tastier. However. The hotly trending pattern in all this, of course, is that I loved the side dish FAR more than the entree. I combined a bag salad with red grapefruit segments. The dressing is a combination of 1 T mustard (horseradish, to be specific), 1 T honey (clover), a few cranks of black pepper and 1/2 t salt, Result? Dreamy salad days.
Recipe courtesy of Everyday Food: A Martha Stewart Magazine
The frittata will appear to be mostly liquid on top when you transfer it to the oven. but as long as the edges are set, the edges will finish cooking evenly.
1 T Olive Oil
1 leek (white and light-green parts only) halved lengthwise, rinsed well, and thinly sliced (1 C)
2 C cooked, cubed, peeled potatoes
Course salt and ground black pepper
8 large eggs, lightly beated
1/2 C part-skim ricotta
1) Preheat oven to 425 F. In a 10-inch oven-proof nonstick skillet, heat oil over medium-high heat. Add leek and potato, season with salt and pepper and cook until leek is translucent, about 5 minutes.
2) Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are soft, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
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