- 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
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.
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.
1/2 red onion, diced and sauteed
2 c bell pepper, diced and sauteed
1/3 c milk
1 t salt
4-6 slices crispy bacon bits (or 2 c ham)
Add vegetables to mixture. Pour into shell. Bake at 350 for 25 minutes. Optional: Sprinkle 2-3 ozs of shredded cheese during the last 2 minutes of baking time.
This makes a large quiche and can be divided into two smaller pie pans.
1 1/2 c milk
4 T melted butter
1/2 c self-rising 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.