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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!

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Mirj July 01, 2003

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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Primordial July 16, 2008
P-A-C-T Frittata (Potato-Asparagus-Carrot-Tomato)