- 2 teaspoons olive oil
- 1 leek (white and green parts), washed, halved lengthwise, and sliced into thin half-moons
- 1 medium red bell pepper, diced
- 3 eggs
- 1/2 cup part-skim ricotta cheese
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- Preheat oven broiler. In 8-inch ovenproof skillet (preferably nonstick), heat oil over medium-high heat.
- Add leek and saute until fragrant and starting to soften, about 2 minutes. Add bell pepper and saute 2 to 3 minutes more.
- Whisk eggs, ricotta, salt, and black pepper in medium bowl. When leek and bell pepper are tender, add egg mixture to skillet.
- Lower heat to medium and cook, stirring constantly and scraping eggs from bottom and sides of pan with spatula. When eggs start to solidify (about 1 minute), stop stirring and use spatula to smooth out top, making sure vegetables are evenly distributed.
- Cook over medium heat until eggs are mostly solid and bottom of frittata is golden brown (use spatula to peek underneath), about 4 minutes.
- Put skillet under broiler and cook until top is golden brown and eggs are cooked through, 3 to 5 minutes.
- Cut frittata into 4 wedges with spatula and serve.