Potato Basil Frittata Recipes

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POTATO-BASIL FRITTATA



Potato-Basil Frittata image

A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound)
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere cheese, grated
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN



Potato Basil Frittata (Barefoot Contessa) Ina Garten image

Inspired by Anna Pump. Ina Garten made this the other afternoon and she had me drooling. When we made it, we made it w/out basil (personal preference) and subbed with parsley. It was wonderful! Update - 06/28/09: Have been meaning to add this for quite some time - since I am not a basil lover I have been experimenting because I felt it needed something too! I added 5 oz of cottage cheese and 12 oz of ricotta, & added crushed red pepper flakes, to taste and it made it very good indeed! I imagine when you use the fresh basil with its wonderful aroma & taste - you may not need to make this slight change. Also, tried using less yolks & increased the amount of whites but that was for a certain somebody & have only done it once! ;) I don't like taking a recipe apart but I still maintain that a lot of these changes we are forced to make - circumstances are different for everyone. I have also made this with Sharp Cheddar - delicious!

Provided by Manami

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter, divided
2 cups peeled and 1/2-inch diced boling potatoes (about 4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese (or 7.5 oz of each kind, ricotta & cottage cheese) or 15 ounces cottage cheese (or 7.5 oz of each kind, ricotta & cottage cheese)
3/4 lb grated gruyere cheese (to make it more cost efficient, 37.5 oz gruyere & 37.5 oz Swiss cheese)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped fresh dill or 3/4 cup chopped flat leaf parsley
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat oven to 350ºF.
  • Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
  • Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
  • Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
  • Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of oven.
  • Bake the frittata until it is browned and puffed, 50-60 minutes.
  • It will be rounded and firm in the middle and knife inserted in the center should come out clean.
  • Serve hot.

Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 21.8, Cholesterol 350.9, Sodium 417.8, Carbohydrate 13.2, Fiber 1.2, Sugar 1.1, Protein 27.7

BASIL FRITTATA



Basil Frittata image

This is being posted for ZWT 2006 (Italian region). Frittatas are simply omelettes and this is a wonderful example of one. I love fresh basil and grow it every year and this is a great showcase for it. You can also add a little bit of Mozzarella cheese to this one to get that yummy stringy cheese thing going.

Provided by JanetB-KY

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 medium potatoes, peeled, cooked And mashed well
1/2 onion, Chopped
4 tablespoons butter
4 eggs
salt & pepper
1/2 cup diced prosciutto or 1/2 cup cooked ham
1/2 cup thinly sliced basil
1/2 cup freshly grated parmesan cheese
1/3 cup mozzarella cheese (optional)

Steps:

  • Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
  • Add this mixture to the potatoes; add in the ham and mix well.
  • Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
  • Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
  • Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.

Nutrition Facts : Calories 636.9, Fat 40.4, SaturatedFat 22.1, Cholesterol 506.1, Sodium 699.9, Carbohydrate 42.3, Fiber 5.5, Sugar 3.9, Protein 27.3

POTATO AND VEGETABLE FRITTATA



Potato and Vegetable Frittata image

This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.

Provided by PSPINRAD

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 25m

Yield 2

Number Of Ingredients 15

1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat the broiler on your oven.
  • In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  • Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  • Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  • Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
  • Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g

TOMATO-BASIL FRITTATA



Tomato-Basil Frittata image

Provided by Molly O'Neill

Categories     breakfast, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

6 eggs
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
3 ripe tomatoes (about 1 pound), seeded and diced
9 basil leaves, torn, plus additional for garnish
1 tablespoon olive oil
Mixed baby greens, for garnish

Steps:

  • Whisk the eggs, salt and pepper together in a mixing bowl. Gently mix in the tomatoes and torn basil leaves.
  • Use the oil to coat the bottom of a heavy ovenproof skillet or omelet pan (about 11 inches) and place over high heat until the oil is very hot but not smoking. Pour the egg mixture into the pan and cook until the sides of the frittata begin to set and bubble slightly, about 2 minutes. Using a spatula, push the sides of the frittata toward the center of the pan and gently tilt the pan so that the uncooked egg runs down to the bottom of the skillet.
  • Lower the heat to medium, cover and continue cooking for an additional 9 to 10 minutes, periodically pushing sides in again and allowing uncooked egg to run to the bottom. (If the top of the frittata is still very wet, place the skillet under a hot broiler for 3 to 4 minutes until set.)
  • Loosen the frittata by gently shaking the pan (use a spatula if necessary) and slip it onto a large platter. Surround with greens and more torn basil leaves. Cut into wedges and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO FRITTATA



Potato Frittata image

In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

4 medium potatoes, peeled, quartered and sliced
1 cup chopped onion
1 medium green pepper, chopped
1 to 2 tablespoons canola oil
3/4 cup diced fully cooked ham or cooked bulk pork sausage
10 large eggs
1 teaspoon paprika
Salt and pepper to taste
3 slices Velveeta, cut diagonally

Steps:

  • In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

POTATO-ONION FRITTATA



Potato-Onion Frittata image

This substantial frittata is an all-in-one breakfast that includes eggs, potatoes, and sharp cheddar cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1 pound (about 8) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (1/2 cup)
10 large eggs, whisked
1/2 cup sour cream

Steps:

  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into 1/4-inch-thick slices.
  • Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper.
  • Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet. Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.

TOMATO, GARLIC, AND POTATO FRITTATA



Tomato, Garlic, and Potato Frittata image

Categories     Egg     Garlic     Potato     Tomato     Breakfast     Brunch     Broil     Vegetarian     Quick & Easy     Lunch     Pan-Fry     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (light main course) servings

Number Of Ingredients 10

6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)

Steps:

  • Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
  • Preheat broiler.
  • Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
  • Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
  • Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
  • Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
  • Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
  • Slide onto a platter and cut into 4 wedges.

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From eggs.ca


POTATO FRITTATA RECIPE WITH LEEKS - SHE LOVES BISCOTTI
2020-06-20 Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan. Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally. Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
From shelovesbiscotti.com


SWEET POTATO AND HAM FRITTATA RECIPE - TODAY
2022-04-14 Lower heat to medium-low and cook to give the frittata a nice crust, 3 to 4 minutes. 7. Bake in the oven until frittata is set all the way through, 12 to 15 minutes.
From today.com


POTATO FRITTATA {EASY AND CHEESY!} - WELLPLATED.COM
2020-12-14 Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese. Once the potatoes are tender, add the spinach and green onion to the skillet. Stir and cook until the greens are wilted, 1 …
From wellplated.com


10 BEST POTATO EGG FRITTATA RECIPES | YUMMLY
2022-05-31 milk, ham, crushed red pepper, eggs, salt, potatoes, bread, olive oil and 2 more Egg Frittata Centless Deals seasoned salt, peppers, diced ham, olive oil, black pepper, green onions and 7 more
From yummly.com


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