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Potato Basil Frittata

A basil and potato frittata with a sing slice served
Prep Time
20 min
Cook Time
1h
Yields
8 servings

An easy breakfast or brunch dish, this frittata is made with Gruyere and ricotta cheese, fresh basil leaves, potatoes and eggs.

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ingredients

8
Tbsp (1 stick) unsalted butter, divided
2
cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8
extra-large eggs
15
oz ricotta cheese
¾
lb(s) Gruyere cheese, grated
½
tsp kosher salt
½
tsp freshly ground black pepper
¾
cup chopped fresh basil leaves
cup flour
¾
tsp baking powder
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directions

Step 1

Heat the oven to 350ºF.

Step 2

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Step 3

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.

Step 4

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 in the frittata should come out clean. Serve hot.

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