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Potato Basil Frittata Recipe

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This recipe for Potato Basil Frittata is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 T margarine
2 C peeled and ½ inch diced red and/or Yukon gold potatoes
8 extra large eggs
15 oz. low fat ricotta cheese
¾ lb. Gruyere cheese, grated
½ tsp. kosher salt
½ tsp. black pepper
¾ C chopped fresh basil leaves
1/3 C flour
¾ tsp. baking powder
Directions:
Directions:

Heat oven to 350 degrees.

Melt 3 T of the margarine. Add the potatoes and fry them until cooked through, turning often, for about 10-15 minutes. Grease a 10 inch pan (springform or oven proof omelette pan) and spread the potatoes over the bottom.

Melt the remaining 5 T margarine.

Whisk the eggs and then stir in the ricotta, Gruyere, melted margarine, salt, pepper and basil. Mix together the flour and baking powder and then 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 brown and puffed, 50 minutes to 1 hour. It should be firm in the middle and a knife inserted should come out clean. Serve hot.

Serves 8.

 

 

 

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