Leek and Ricotta Frittata

I took a leek at the grocery store! (hahahaha.... my mom would laugh.)(say it out loud if you don't get it.)

I seriously did though. I've never even eaten leek to my knowledge, but I bought it with the intent of making a traditional Japanese dish that uses okara, which I now have a lot of.

I didn't make it, because I don't really like vinegar or miso. So sue me. Now that I don't eat fish or meat, a lot of Eastern Asian food is kind of pointless, in my taste buds. If someone can post a recipe for Japanese or Korean food that is vegetarian that is good, I'll try it. I just don't think I'll like it very much.

So, I used the leek to make a frittata. With ricotta! I love rhyming.

Ingredients:
1 large leek, chopped (or several smaller ones, I hear they are more tender)
1/2 c green onions, chopped
3 cloves garlic, minced
4 carrots, finely chopped
3 tomatoes, diced
Little oil for stir-frying
1 t crushed red pepper

1 1/2 cups ricotta (leftover from my pancakes this morning!)
6 eggs
1 cup okara
1 T dried parsley
1 t black pepper

1/2 cup parmesan cheese


Directions:
Preheat oven to 400 F.
In a cast iron skillet, saute the ingredients listed up until through crushed red pepper.
In a separate bowl, mix together the rest of the ingredients except the parmesan.
Pour the egg mixture into the skillet, stirring only to even the ingredients. Try not to stir at all.
Turn off the stove top, and let set for 5 minutes. Sprinkle parmesan over the top.
Place in the oven for 15-20 minutes until well-cooked.
Remove from oven, let cool for a few minutes.
Cut into wedges, and enjoy!