P A C T Frittata Potato Asparagus Carrot Tomato Recipe

How to Make P A C T Frittata Potato Asparagus Carrot Tomato

1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together 6 large eggs, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, and 1 teaspoon dried oregano.
3. Season egg mixture with salt and cayenne pepper to taste. Set aside.
4. Blanch 1 bunch asparagus and 1 cup chopped carrots in boiling water for 5 minutes until tender-crisp. Drain and dice. Set aside.
5. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add 1 medium onion, thinly sliced, cover, and cook on low until softened, about 10 minutes.
6. Remove the lid, increase heat to medium, and add 2 cloves minced garlic. Cook and stir until golden, about 5 minutes.
7. Add 1 bell pepper (any color), diced, and stir until tender, about 5 minutes.
8. Remove the onion, garlic, and bell pepper mixture from the skillet with a slotted spoon. Combine with the cooked asparagus and carrots. Season with salt and pepper to taste.
9. In a 12-inch oven-safe skillet (cast iron preferred), heat 2 tablespoons olive oil and 3 tablespoons butter over medium heat until hot.
10. Add 2 pounds potatoes, thinly sliced, in overlapping layers. Season with salt and pepper.
11. Reduce heat to medium-low, cover, and cook until potatoes are golden brown on the bottom, about 15-20 minutes. Be patient!
12. Carefully flip the potatoes, ensuring browned sides are on top. Add the remaining butter.
13. Cook for another 5-8 minutes until the bottom is golden brown.
14. Spread 1/2 cup ricotta cheese evenly over the potatoes.
15. Sprinkle the onion-asparagus-carrot mixture over the ricotta.
16. Arrange 2 cups sliced tomatoes over the vegetables.
17. Pour the egg mixture evenly over the top.
18. Bake in the preheated oven for 15 minutes, or until the eggs are set and lightly golden.
19. Carefully invert the frittata onto a large platter.
20. Sprinkle with 2 tablespoons chopped chives.
21. Cut into wedges and serve immediately.