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

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   ["Preheat oven to 350u00b0F.

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   In 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.", "Add the herbs and the sun-dried tomatoes and continue to cook for a few more minutes.", "Crack the eggs into a large bowl. Add the ricotta and whisk well. Add the grated cheese. Pour egg mixture over the vegetables.", "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."]

* Per serving · 4 servings · Values may vary.

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