“Frittata’s are a great way to clean out your fridge – deliciously!“
– Ina Garten, Barefoot Contessa
In the fall of last year, my husband and I stayed at this amazing farmhouse called Bliss Farm Retreat, and earlier this week we found out that one of co-founders passed away. The co-founder was a vibrant, down-to-earth, man who you could tell was a big part of his community. There were a few of us staying at the farmhouse and each morning we all gathered in their large dining room for a breakfast he made. I’ve been thinking about him all week since I discovered the news of his passing, because he left a big impression on me. Also, the food he made was absolutely amazing.
One of the mornings he made a frittata with a side of fresh artisan bread (with jam) and a small salad. It was truly delicious and wholesome. So, in his honor, I decided to make a frittata, side salad, and some fruit for breakfast.
More on the recipe: I used Ina Garten’s Potoato Basil Frittata, but made a lot of changes.
First things first, you WILL NEED a 10″-12″ cast iron skillet that is well seasoned to make this frittata.
I followed Ina’s recipe, except I changed up the veggies and greens that were added. I felt confident about this decision as I saw on Instagram that frittata’s are a great way to use up vegetables in your fridge. I had some leeks and a red bell pepper that were in great need of being used up TODAY.
I added the butter to the skillet for only log enough to let it melt, then added the leeks, potato, and red bell pepper to the cast iron skillet all at once. I let the potato and leeks soften and brown for 15ish minutes. I took it off the heat and added (maybe) 1/2 cup of frozen peas. I didn’t want the peas to cook anymore than they would in the oven. I then added the egg, ricotta, cheese, melted butter mixture and mixed in the veggies that were already in the skillet. For the egg/cheese mixture, I didn’t have a full 3/4 pound (15 ounces) of Gruyere so I added some shredded mozzarella to make up for it. I also sprinkled the same mozzarella on top of the frittata before placing in the oven and cooking for 53 minutes.
Ina keeps the recipe pretty easy. Just follow the egg mixture accordingly and add in whichever veggies you want.
The results? IT WAS DELICIOUS!! I asked my husband if he wanted this for breakfast and received an emphatic NO. I made it anyway, and then he ended up eating TWO whole slices. He also mentioned how good it was (he is hard to please). Feel free to make the way I did.
Happy cooking!
Potato Basil Frittata
INGREDIENTS
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyère cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
INSTRUCTIONS
Preheat the oven to 350 degrees.
Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 