By LAURIE on June 19, 2003
"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!"
Serving Size: 1 (361 g)
Servings Per Recipe: 4
"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!"
"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!"