Potato Basil Frittata
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Potato Basil Frittata

8 Tb unsalted butter, divided
2 cups peeled and 1/2 inch diced boiling potatoes (about 4)
8 large or 12 medium Polyface Eggs, or 8 medium J&L Green Farm Duck eggs
15 oz ricotta cheese
3/4 lb Gruyere cheese, grated
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
3/4 cup chopped fresh basil
1/3 cup flour
3/4 tsp baking powder

Heat oven to 350 degrees. Melt 3 Tb butter in a 10 inch ovenproof pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes. Melt the remaining 5 Tb butter in a small dish in the micro.
Meanwhile, whisk the eggs, then stir in the ricotta, gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and 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 browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted into it should come out clean. Serve hot. Serves 8.

Submitted by Maria S. – Williamsburg

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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