Spring Garden Frittata

Ingredients

• 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

Preparation

1. 1. Preheat oven to 400°.
2. 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.
3. 3. Add spinach and arugula, and cook, stirring constantly, about 1 minute or until spinach wilts.
4. 4. Whisk together eggs and next 4 ingredients in a bowl, and pour over vegetables.
5. 5. Remove skillet from heat; drop ricotta by the teaspoon onto frittata, and sprinkle with basil.
6. 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.