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

Active: 35 minTotal: 35 min
20181022 ricotta leek cauliflower frittata nm 6.jpg?ixlib=rails 2.1

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.


  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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This meal has 29 reviews

This is my favorite type of meal, easy to make, rave reviews! I have made it 3 times.

By: Nicole
Posted: Jan 26, 2019
Diet: Original

In response to some other reviews about a lack of flavor, I added a good bit of garlic with the leeks, and some parmesan on top. I also added two extra eggs to balance out the amount of veggies. That seemed to do the trick for me at least, and this was tasty

By: Jenna
Posted: Dec 25, 2018
Diet: Original

I added parmesan and shredded cheese to the ricotta, italian herbs to the eggs, garlic with the leek, cooked for 10min in oven and it was perfect :D

By: Dana
Posted: Dec 08, 2018
Diet: Original

Definitely a solid option - flavors didn’t really jump out but it was a good meal!

By: Whitaker
Posted: Dec 05, 2018
Diet: Original

Easy, light and tasty (I added some adobo per another person's comments). Steamed the cauliflower in my rice cooker since I don't have a microwave. I baked it at 375 for about 15 mins. Made for breakfast without the salad, with the salad would be perfect for a brunch.

By: Christine
Posted: Nov 17, 2018
Diet: Gluten-free

Was fine but nothing to write home about. I followed the recipe exactly and found the frittata a bit bland, but edible. The salad was nice but could have used a goat cheese or something similar.

By: Kristen
Posted: Nov 15, 2018
Diet: Original