Baked Leek, Potato, and Parmesan Frittata

We are home again and I'm finally starting to catch up and get life back on track. I saw this recipe in Martha Stewart's magazine and thought it looked and sounded great. It was easy and filling, despite being meatless. The flavors are subtle and as Martha describes, "comforting." Definitely a keeper!

Ingredients:
1/2 t extra-virgin olive oil
1 c water
4 leeks (about 1 lb), white and pale-green parts only, rinsed well and sliced into 1/4 in rounds
2 garlic cloves, thinly sliced
1 lb yukon gold potatoes, peeled and cute into 1/2 in cubes
coarse salt
8 large eggs plus 2 large egg whites
1/4 t cayenne pepper
3/4 c part-skim ricotta cheese, drained
1/3 c finely grated Parmesan cheese

Directions:
-Preheat oven to 375 degrees. Brush 9 in square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 salt. Reduce heat to med-low, and cook, covered, until potatoes are just tender, 8-10 min. Let cool.
-Whisk together eggs, whites, 1/2 t salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 c Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 min. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20-25 minutes. let cool for 10 minutes.