Potato Frittata

 

 Ingredients:

• 1 cup Ricotta cheese
• 8 oz. Mozzarella, shredded  (or fontina)
• 8 large eggs
• 3 tbsp. Olive oil, divided
• 2 cups vegetables (tomatoes, peppers, asparagus tips, zucchini)
• 1 small onion, diced

2 cups of potatoes, baked and diced.

1 t of salt

Directions:

Preheat oven to 400 degrees F.

Grease a 13″ x 9″ pan with 1 Tbsp. olive oil.

In large frying pan, heat 2 Tbsp. olive oil over medium heat. Add vegetables and cook for 5 minutes until soft.  Add potatoes, salt and pepper.

Whisk eggs and ricotta until smooth in bowl.   Stir in vegetables.

Pour frittata into baking pan. Top with  fontina or mozarella.  Bake for 20 minutes, or until set.  Serve hot.  Serves four.

 

* the image above is of half the recipe.

 

 

Non-Dairy Quiche

Crust: 
2 c bread flour
1 t salt
1/2 cup oil or 1 stick butter (unsalted)
1/4 c water

Make large pie crust and bake at 425 for 10 minutes.  Cover rim with protector after removing.

Vegetables:
1  cup red onion, diced and sauteed
1 poblano pepper, diced and sauteed

Mix:

8 eggs
1/2 c almond unsweetened milk
2 cups of preferred meats (e.g. ham, sausage, beef)

Add vegetables to egg mixture. Salt is not needed if meat is well salted.   Pour into shell.  Bake at 350 for 30.   

Optional:   Sprinkle shredded cheese  on part or all of the top surface during the last 2 minutes of baking time.   

Crustless Mini-quiches

4 eggs

1 1/2 c milk

4 T melted butter

1/2 c  flour

1 1/2 c grated cheese

2 cups vegs/meats (crumbled cooked bacon/sausage, sauteed peppers/leeks, corn)

350 degree oven.

Whisk all, add cheese and fillings. Spray or oil baking dish. Bake til golden brown around the edges and set in the middle….time will vary by oven and pan.

Double the ingredients and make 12 minis and one large quiche.