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