Lunch: Leek, Mushroom and Ricotta Cheese Frittata

Recipe by Woman's Day Kitchen Frittatas aren't just tasty—they're also a fantastic way to use up excess eggs. Paired with leeks, mushroom and arugula for a springy touch, this version works hot or cold and for brunch or lunch.

Ingredients

2 tbsp. olive oil
2 leeks
Kosher salt and pepper
8 oz. small button mushrooms
8 large eggs
1/2 c. part-skim ricotta cheese
1/4 c. grated Parmesan (1 oz)
Arugula salad

Instructions

Heat oven to 400 °F. Heat the oil in a 10-in. nonstick oven-safe skillet over medium heat. Add the leeks and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.
Meanwhile, in a large bowl, whisk together the eggs, ricotta and Parmesan. Add the egg mixture to the skillet and stir to distribute the ingredients. Transfer to the oven and bake until a knife inserted in the center comes out clean, 16 to 18 minutes. Transfer to a cutting board. Serve with a salad, if desired.

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