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Ricotta, Leek, and Cauliflower Frittata
with apple and pecan salad

Active: 35 min Total: 35 min
Cooking leeks in butter gives them a silky texture and subtly sweet flavor that forms the base of this quick and easy vegetarian frittata.


Ricotta, Leek, and Cauliflower Frittata:
  • Leeks - 2 , white parts chopped
  • Cauliflower, frozen florets - 8 oz (sub fresh)
  • Eggs - 6
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Butter - 2 Tbsp
  • Cheese, ricotta - 1/2 cup
Apple and Pecan Salad:
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Apples - 1 , sliced
  • Mixed greens - 5 oz
  • Pecans - 1/4 cup


  1. Make vinaigrette - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Leeks - Chop leeks. (Can be done up to 5 days ahead)
  3. Cauliflower - If using frozen, defrost in the microwave. If using fresh, chop into bite-sized pieces, place into a microwave-safe container, cover with a damp paper towel, and microwave until tender, 2 to 4 minutes
  4. Eggs - Whisk eggs with milk, salt, and pepper.

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  1. Heat oven to 425F / 218C.
  2. Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Melt butter in skillet and then add leeks with a pinch of salt. Saute until softened, ~3 minutes.
  3. Add cauliflower and saute for 1 minute to warm through.
  4. Pour in eggs and stir until ingredients are all mixed through. Use a spoon to drop ricotta cheese over the top of the frittata.
  5. Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  6. While frittata cooks, slice apples.
  7. Just before serving toss apples, mixed greens, and pecans with vinaigrette until dressed to your liking.
  8. Slice frittata and serve with salad on the side. Enjoy!



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