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

Recipe by LAURIE
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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