SLAB FRITTATA WITH LEEKS, MUSHROOMS, AND RICOTTA CHEESE SERV

Ingrediente

generous smile.

2 medium-size leeks, white and light green parts only, halved, rinsed well to remove any grit, and thinly sliced

½ pound shiitake mushrooms, stemmed and thinly sliced

1 tablespoon finely chopped fresh rosemary leaves

2 garlic cloves, minced

3 tablespoons extra-virgin olive oil

1, Adjust an oven rack to the middle

1¼ teaspoons kosher salt

12 large eggs, lightly beaten

3 tablespoons unsalted butter, melted

¾ cup heavy (whipping) cream

½ cup finely grated Parmigiano

Reggiano cheese

½ teaspoon freshly ground black pepper

½ cup ricotta cheese

Instrucțiuni

1, Adjust an oven rack to the middle position and preheat the oven to 350 F.

2. Toss together the leeks, mushrooms, rosemary, garlic, olive oil, and ½ teaspoon salt in a medium-size bowl. Turn the vegetables out onto a rimmed sheet pan and roast, stirring midway through cooking, until the mushrooms are tender and the leeks are caramelized, about 20 to 25 minutes. Remove the sheet pan from the oven and set it aside.

3. Whisk the eggs with the butter, cream, and remaining ¾ teaspoon salt in a small bowl until the eggs are frothy. Whisk in the Parmigiano Reggiano cheese and pepper to combine.

4. Ladle the egg mixture over the vegetables. Dollop the ricotta cheese over the top. Place the sheet pan in the oven and bake until the eggs are set and don't jiggle in the middle when the pan is tapped, 15 to 18 minutes. Remove from the oven, slice into pieces, and serve warm or at room temperature.

Breakfasts and Brunches • 185