I am really surprised that this was what I picked for this week’s Wednesday with Donna Hay. I really don’t care for ricotta cheese. It’s a texture thing. But I like it IN things so this frittata looked good.
Imagine a layer of sautéed leeks and mushrooms layered with some ricotta and covered with some beaten eggs. Yes, it was good!
Donna has us using two pans but I decided to just use one – a small cast iron skillet. After sautéing the veggies etc., I placed the SINGLE iron skillet in the oven. 1/2 of the recipe was perfect for a 6″ skillet.
I liked this but would have liked it more with a little less ricotta. It tended to take over the flavors.
You can find the recipe on Donna’s website
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to see how they liked it.
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Tea and Scones 
September 18, 2013 at 9:27 AM
Oh, yes, I also liked the little cheese blobs in this frittata. So delicious! Mushrooms are a sure winner in my home and so adding cheese just makes it even bigger. I’m so glad you liked it, too. Great choice.
September 18, 2013 at 5:42 PM
It was a great choice, just like Sarah said! Big hit here and we thought the oozing ricotta was just the delightful thing it was meant to be. Yours looks wonderful. I took your advice and did mine in one skillet as well. Thanks for looking out for me. 🙂
September 18, 2013 at 6:19 PM
I liked this simple dish but I am with you on the ricotta.
September 27, 2013 at 9:17 AM
This looks so fluffy and delicious!