Frittatas are an easily customizable breakfast food that are particularly great for serving a group (brunch, anyone?). I got hooked on trying interesting new combinations after I made the Barefoot Contessa’s Potato Basil Frittata.
This morning, I made an ad-libbed frittata based loosely on the following recipes:
- Potato Basil Frittata (Ina Garten)
- Shallot, Potato, & Havarti Frittata (Epicurious)
- Smoked Ham, Gruyere and Caramelized Onion Frittata (Tyler Florence)
Melt 3 tbsps of butter in an oven-proof skillet over medium heat. Throw in 1 chopped onion and 2 chopped shallots; cook for about 10 minutes until caramelized, stirring frequently.
In a separate pot, boil 1-2 peeled and finely chopped potatoes until soft.
In a small bowl, whisk 6 eggs. Add a handful of grated Gruyere cheddar melange cheese, 2 scoops of ricotta, 1/4 tsp each of salt and pepper, and a handful of ripped fresh basil. Mix well. Fold in 1 tbsp of flour and about a tsp of baking powder.
Combine all ingredients in frying pan. Cook in oven at 350 degrees for approximately 30 minutes or until a fork inserted in the middle comes out clean.
*For a gluten-free version, simply eliminate the flour.