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Leek and Ricotta Frittata
Jun 22nd, 2004

It has been in the 80s here in Seattle for about a week, and yesterday was the hottest yet. So dinner last night needed to be something light and easy. I had put this Leek and Ricotta Fritatta recipe on my list of dishes for the week, and it fit the bill perfectly. I got the recipe from the wonderful cooking blog Chocolate and Zucchini - the same place I lifted the Raspberry Yogurt Cake recipe from. Its not really a true fritatta, as it is baked totally in the oven rather than starting off on the stovetop, but it has me questioning why you would ever want to do things the traditional way when this way is so nice and easy and has such great results. We ate it with toasted white bread left over from the Father's Day chicken clubs, a green salad with a really garlicky mustard vinaigrette, and cherries. It would be really nice with a good white wine as well.

Leek and Ricotta Fritatta


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© 2006, Kimberly Cooperrider | kymmco@excite.com