baked leek, potato, and parmesan frittata

I made this amazing egg casserole (let's face it- that's all frittatas really are) for one of my besties here in Columbus to help her out when her family came in to celebrate her husband's graduation from pilot training.  Hosting a lot of people is A LOT OF WORK, and being their tour guide on top of that just makes for an overwhelming weekend.  So, we agreed (her idea- she's a genius) to help each other out and make each other's breakfast dishes for when our families are in town so each of us wouldn't have to worry about it- did that make any sense? Basically I made breakfast for her family, and she's making it for mine when they're all here in about a month.  Well, along with Pioneer Woman's blueberry muffins with yogurt sauce and yogurt and granola parfaits with fresh strawberries, I made this frittata.  It was the first time I had ever made it and apparently it was a success :)  Those of you who ever need to feed about 10-12 people for breakfast, this is for you, ALTHOUGH, it is GREAT for lunch or dinner with a great salad. 

Ingredients

• extra virgin olive oil
• 1 cup water
• 4 leeks (I couldn't find any so I just used a large yellow onion), white and pale green parts only, sliced into rounds then rinsed WELL
• 3-4 garlic cloves
• 1 pound yukon gold potatoes, peeled (I didn't) and cut into 1/2 inch cubes
• coarse salt
• 8 large eggs plus 2 large egg whites
• 1/4 teaspoon cayenne pepper
• 3/4 cup part skim ricotta cheese, drained (mine hardly drained- depends on the brand I think)
• 1/3 cup (or however much you want!) grated parmesan cheese

Directions

• preheat oven to 375.  Spray a 9x13 (I used a tad bigger pan I think) with cooking spray.
• Bring water to a simmer in a medium/large skillet over high heat.
• Add leeks (or chopped onion), garlic, and potatoes and season with a healthy pinch of salt
• reduce heat to medium low and cook, COVERED, until potatoes are tender, about 8-10 minutes (mine took longer- just check on them- you want them just fork tender- don't let them cook too long or they won't hold up well in the casserole)
• drain and let them cool
• whisk together eggs, egg whites, 1/2 teaspoon salt and cayenne
• fold in cooled potato mixture and the ricotta
• mix in 1/4 cup parmesan cheese
• pour mixture into dish and sprinkle with remaining parm
• bake until edges are set, about 12 minutes, then reduce temp to 325 and bake until set and a knife inserted in the center comes out clean, about 20-25 more minutes.

*frittata can be refrigerated for up to 2 days

I believe this recipe came from either Real Simple or Martha Stewart