Frittata With Green Olives, Ricotta, Pine Nuts And Thyme

• 4 T olive oil
• 2 large (or 4 small) leeks, white parts only, thinly sliced to make 2 cups
• 2 t salt
• 12 eggs
• 2 C whole-milk ricotta cheese
• 1/2 C green olives, pitted and finely chopped
• 6 T pine nuts, lightly toasted
• 4 T chopped, fresh, flat-leaf parsley
• 4 t shopped fresh thyme
• 1 t chopped fresh rosemary

1. 1. Over medium-high, heat 2 T of the oil in a 10" ovenproof pan.
2. 2. Add leeks and 1 t of salt and lightly brown. Set aside.
3. 3. In a separate bowl, lightly combine eggs, ricotta, olives, pine nuts, parsley, thume, rosemary and the remaining 1 t salt. Do not overmix.
4. 4. Add leeks into egg mixture and combine. Clean "leek" pan with paper towel.
5. 5. Reheat pan over medium heat then heat remaining 2 T oil.
6. 6. Pour in the egg mixture and immediately place on middle rack in preheated 400 degree oven.
7. 7. Bake until barely set in middle or about 20 minutes.
8. 8. Place frittata about 4 inches from broiler and brown (about 2-3 minutes).

olive oil, leeks, salt, eggs, wholemilk, green olives, t, t, thyme, fresh rosemary

Taken from www.epicurious.com/recipes/member/views/frittata-with-green-olives-ricotta-pine-nuts-and-thyme-51948931 (may not work)