Spring Frittata w/ Peas, Leeks & Ricotta
I've been away from this blog for so long, and I am sorry. I have just returned from Seville, Spain, where I enjoyed 2 weeks of culinary delights in a Hacienda with Stirred Travel. I'm headed to the Veneto in a few weeks with the same group to continue to sharpen my cooking skills. Upon my return, I catered a party in my town at J. McLaughlin clothing store (which I do seasonally). It was a lovely evening of eating, drinking, shopping and fashion. My menu was simple: I made a beet pesto (roasted beets, walnuts, lemon juice, olive oil, s&p), alongside my famous focaccia........ and this glorious springtime frittata. I used frozen peas, a leek and dollops of ricotta. It was so good, everyone asked for the recipe, so here it is! I will try and be better about posting. Spring Frittata w/ Peas & Ricotta: 10 eggs 1/3 cup heavy cream 1/2 cup grated Parmigiano Reggiano 1 leek, cleaned and sliced 1 bag frozen ...
