Frittata With Leeks, Sundried Tomatoes, And Fresh Parmigiano-Reggiano

• 1 tablespoon organic butter
• 1 tablespoon olive oil
• 1 bunch leeks- white parts only, cleaned well and chopped (about 1 1/2 cups)
• 1 cup sliced mushroons
• 1 cup chopped fresh basil
• 1/2 cup fresh parsley, chopped
• 1/2 cup sun dried tomatoes in oil, drained and julienned
• 8-10 eggs, preferably organic and free-range
• 2 tablespoons ricotta cheese
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1. Preheat oven to 350u0b0F.rnrnIn a cast-iron skillet, heat the butter and oil. Add leeks and the sliced mushrooms and fennel and cook over low until they are very soft, about 5 minutes.
2. Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.
3. Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.
4. Bake for 15-20 minutes or until the frittata is set (it may take a bit longer, but watch that it doesn't overcook). Allow to cool before slicing. Serve with additional grated cheese on top, if desired.

butter, olive oil, only, mushroons, fresh basil, fresh parsley, tomatoes, eggs, ricotta cheese

Taken from food52.com/recipes/2695-frittata-with-leeks-sundried-tomatoes-and-fresh-parmigiano-reggiano (may not work)