Frittatas

 

For Gabby's birthday brunch my mom and I made two different types of frittatas; Potato Basil and Sundried Tomato and Artichoke. I did a crazy thing and had never made the recipes before the day of the party. Luckily they both turned out great! The Potato Basil we had had at my friend Holly's. It contains some flour and baking soda so is almost a frittata-quiche hybrid. The Sundried Tomato and Artichoke is a straight out frittata. Both taste awesome!

 

One interesting thing to note, we baked the frittatas in both metal and glass pans. The ones in the glass pans browned and crusted better than those in the metal pans.

 

Potato Basil Frittata

 

Ingredients:

 

8 T. (1 stick) unsalted butter, divided

2 c. peeled and 1/2-inch diced boiling potatoes (4 potatoes)

8 extra-large eggs

15 oz. ricotta cheese

3/4 lb. Gruyere cheese, grated

1/2 t. kosher salt

1/2 t. freshly ground black pepper

3/4 c. chopped fresh basil leaves

1/3 c. flour

3/4 t. baking powder

 

Directions:

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 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, Gruyere, 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 the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.

 

Sundried Tomato and Artichoke Frittata

 

Ingredients:

 

18 eggs
1 T olive oil
1 onion, diced
3 cloves garlic, minced
1 small jar of sun dried tomatoes, drained and chopped
3 15 oz. jars of artichoke hearts in water, drained and chopped
1/2 c. Italian parsley, chopped
Salt and pepper, to taste
1 1/2  c. crumbled feta cheese

 

Directions:

 

In a large bowl, whisk the 18 eggs together.

In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes.
Add the onions and garlic to the eggs. Stir in the sun dried tomatoes and artichokes. Add the parsley and salt and pepper. Stir in the feta cheese.

Pour the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with cooking spray. If you want, you can add extra cheese to the top of the egg mixture once it is in the pan. Bake in the oven at 350 degrees for 40-45 minutes.

Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.