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    You are in: Home / Recipes / Potato Basil Frittata (Barefoot Contessa) Ina Garten Recipe
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    Potato Basil Frittata (Barefoot Contessa) Ina Garten

    Average Rating:

    4 Total Reviews

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    • on April 27, 2008

      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.

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    • on March 14, 2010

      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.

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    • on June 27, 2009

      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.

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    • on April 23, 2008

      Love it with lots of fresh basil. I do half grueyre and swiss--the swiss is so much easier to find and less expensive.

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    Nutritional Facts for Potato Basil Frittata (Barefoot Contessa) Ina Garten

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 508.4
     
    Calories from Fat 344
    67%
    Total Fat 38.3 g
    58%
    Saturated Fat 21.7 g
    108%
    Cholesterol 350.8 mg
    116%
    Sodium 417.7 mg
    17%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.0 g
    4%
    Protein 27.7 g
    55%

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