A Summer Breakfast Series (Recipe: Potato Basil Frittata)

I find it a little ironic typing this as I eat my FiberOne Cereal.  After all this post is about a delectable, summery and fun breakfast (or brunch).  Truthfully, and sadly enough FiberOne Cereal or oatmeal is usually what you'll find me eating for breakfast every morning.  I suppose since my daily breakfast is unexciting and not very illustrious justifies why I adore big breakfasts and brunches.

For the next few weeks I will be posting a Summer Breakfast Series.  If you are looking for an easy-to-host breakfast or brunch this menu is perfect.  What are we serving???  Check out this fun menu:

A Summer Breakfast Menu

• Potato Basil Frittata
• Ricotta Doughnuts with Blueberry Compote
• Fresh Fruit (for early morning) or a Summery Salad (for brunch)
• Raspberry Vanilla Smoothies
• Coffee and Orange Juice

Now on to the first feature, potato basil frittata.  Because of this fluffy egg dish I am officially addicted to frittatas and have been making them every Sunday.  I find that leftover frittata accompanied with a salad makes for a great and light lunch.  I also experimented with my homemade ricotta and found that the homemade cheese (drained for seven minutes) made for a ridiculously light and airy frittata.  I don't know how much more I can gush about this dish-you just need to try it.  After all, it sure is a nice change from the FiberOne.


Potato Basil Frittata
source:  Ina Garten, Food Network

8 Tablespoons butter, divided
2 cups peeled, diced boiling potatoes
8 extra large eggs
15 oz. ricotta cheese
1/4 cup Gruyere, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup fresh basil, chopped
1/3 cup flour
3/4 teaspoon baking powder

1. Heat oven to 350 degree F.
2. Melt 3 tablespoons of butter in 10" omelet pan over med low heat.  Add potatoes and fry 10-15 minutes.  Melt 5 tablespoons of butter in a small dish in the microwave.
3. Meanwhile whisk eggs, stir in Gruyere, ricotta, melted butter, salt, pepper and basil in a medium bowl.  Sprinkle with flour and baking powder and stir into egg mixture.
4. Pour eggs over potatoes and place in the center of the oven.
5. Bake for 50 minutes-1 hour until golden and firm in the middle.  Use a cake tester if desired.