A frittata, an Italian omelet with ingredients mixed with the eggs before cooking, is a great way to incorporate fresh vegetables of the season. Try adding chopped sweet red peppers or sliced squash when you add the onions, or for a heartier touch, toss in some cooked, chopped bacon or ham before baking. Prep: 25 minutes, Cook: 22 minutes.
1 teaspoon olive oil
1 tablespoon butter
3 fingerling or small Yukon gold potatoes, unpeeled and thinly sliced (1/8 inch thick)
1/4 cup sliced green onions
1 cup firmly packed spinach leaves, washed, drained, and stems removed
1 cup firmly packed arugula leaves, washed, drained, and stems removed
8 large eggs, lightly beaten
2/3 cup milk
1/2 cup shredded Gruyère cheese (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh ricotta cheese (or softened cream cheese or cottage cheese)
2 tablespoons chopped fresh basil
How to Make It
Preheat oven to 400°.
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.
Add spinach and arugula, and cook, stirring constantly, about 1 minute or until spinach wilts.
Whisk together eggs and next 4 ingredients in a bowl, and pour over vegetables.
Remove skillet from heat; drop ricotta by the teaspoon onto frittata, and sprinkle with basil.
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.