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 Gruyere 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
Instructions
- 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 saute 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.
Nutrition & Diet Analysis (per serving)
870
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).