P-A-C-T Frittata (Potato-Asparagus-Carrot-Tomato)

"Colorful not too eggy frittata. Perfect for brunch ar a light supper. Key here is the patience to NOT turn the potatoes until they are nice and crispy golden. Use a cast iron skillet if at all possible. This wont take so long to do if you can do the veggies while the potatoes are cooking. Enjoy this Ready Set Cook contest recipe!"
 
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Ready In:
1hr 5mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • In small mixing bowl, beat eggs, parmesan, basil and oregano.
  • Season with salt and cayenne pepper to your taste, set aside.
  • Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
  • Dice and set aside.
  • In medium skillet, heat 3 TBS olive oil over medium heat.
  • Add onion, cover and cook on low til limp, about 10 miuntes.
  • Remove lid, turn to medium and add garlic.
  • Cook and stir until golden in color, about 5 minutes.
  • Add bell pepper and stir until tender about 5 minutes.
  • Remove from skillet with slotted spoon and mix with carrots and asparagus.
  • Season with salt and pepper to your taste.
  • Preheat oven to 350.
  • Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter.
  • Heat over medium heat til hot.
  • Add sliced potatoes in layers, overlapping if necessary.
  • Reduce to medium low and season with salt and pepper to your taste.
  • Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE.
  • Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
  • Cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
  • Spread Ricotta cheese over the potatoes.
  • Sprinkle the onion-asparagus-carrot mixture over the ricotta.
  • Arrange sliced tomatoes over the other veggies.
  • Pour egg mixture over the top.
  • Place skillet in oven and bake about 15 minutes until eggs are set.
  • Carefully invert frittata on large platter.
  • Sprinkle with chives.
  • Cut into wedges and serve immediately.

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Reviews

  1. One of the best casual supper dishes I have had in a long time. I nuked the carrots and asparagus in the microwave. The only other change I made was to use a teflon roasting dish to cook the potatoes and then the frittata. Okay, cast-iron would have been better, but mine wasn't appropriate for this recipe. After inverting the frittata I slipped it back into the oven for a few more minutes to brown the underside. With an Israeli salad on the side, lots of olive oil and lemon juice, this was a very very nice supper!
     
  2. This was pretty darn good - Nice collection of flavors and colors. My only issue was that adding the ricotta on its own made the middle of the frittata rather loose and wetter than I wanted. Next time I'll try mixing the ricotta into the egg mixture before adding to the pan (which is pretty typical for a plain ricotta frittata). Btw, I found this recipe made a >generous< 4-6 portions - gently warmed leftovers were great the next day for breakfast. Thanks for a good one, Laurie!
     
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RECIPE SUBMITTED BY

<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
 
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