Zutaten für Potato Basil Frittata Barefoot Contessa Ina Garten
- Unsalted Butter
- 1.5 lbs potatoes, peeled and thinly sliced
- Extra Large Eggs
- 12 oz ricotta cheese (optional)
- Gruyere Cheese
- Kosher Salt
- Fresh Ground Black Pepper
- Fresh Basil Leaves
- Flour
- Baking Powder
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Zubereitung von Potato Basil Frittata Barefoot Contessa Ina Garten
- Preheat oven to 375°F (190°C).
- Peel and thinly slice 1.5 lbs of potatoes. Toss potatoes with 2 tablespoons olive oil, salt, and pepper.
- Spread potatoes in a single layer on a baking sheet and roast for 30-40 minutes, or until tender and slightly golden.
- While potatoes are roasting, whisk together 6 large eggs, 1/4 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- If using, finely chop 1 cup fresh basil or 1 cup fresh parsley.
- Optional: Stir in 5 oz cottage cheese, 12 oz ricotta cheese, and crushed red pepper flakes to taste. If using cheese, reduce the amount of Parmesan to 2 tablespoons.
- In a 9 or 10-inch oven-safe skillet (cast iron is great!), combine the roasted potatoes and egg mixture. Gently stir to combine.
- If using, sprinkle 1/2 cup shredded sharp cheddar cheese over the top.
- Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
- Let the frittata cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
108g
Carbs
4g
