Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat olive oil and butter in a medium (9- or 10-inch) ovenproof skillet over medium heat. Add potatoes, and cook, stirring occasionally, about 6 minutes or until potatoes are slightly tender and brown. Add onions, and sauté about 1 minute or until slightly wilted and translucent.

Step 3

Add spinach and arugula, and cook, stirring constantly, about 1 minute or until spinach wilts.

Step 4

Whisk together eggs and next 4 ingredients in a bowl, and pour over vegetables.

Step 5

Remove skillet from heat; drop ricotta by the teaspoon onto frittata, and sprinkle with basil.

Step 6

Bake at 400°, uncovered, for 13 to 15 minutes or just until eggs are set around the edges and slightly loose in the center. Remove skillet from oven, and let stand for about 5 minutes, loosely covered. Cut into wedges, and serve immediately, or cool and serve at room temperature.

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