Was going to post this recipe but it's already here. Saw a tape of this show and immediately wanted to taste this delicious frittata. Made almost as is: less butter and salt (not needed) and used mozzarella/cheddar mix in place of gruyere because that's what I had. This is a delicious frittata and the basil made it so fragrant, you are drooling as it cooks. The only thing I found as opposed to other frittatas, this one is not good cold, just MHO. Thanks for sharing! I would also like to add that although I thought it wasn't good cold, it does reheat nicely for lunch the next day.
I made half a recipe but it was missing something maybe spice. Maybe add more S & P and possibly red pepper flakes and garlic. Mine was over done at 45 min. so will cook less next time.
I used sour cream instead of ricotta and cheddar instead of gruyere because that's what I had in the refrig. Otherwise I followed the recipe. I really liked it but DH said something was missing. He still gave it 4 stars and made sure it was in the brunch recipe rotation. Next time I'll make it with the gruyere cheese. that's probably what is missing.
Love it with lots of fresh basil. I do half grueyre and swiss--the swiss is so much easier to find and less expensive.