Potato Frittata



  • 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.



Mi Mejor Mac and Cheese


My Mac and Cheese

1  stick butter

1 t garlic

½ onion, diced finely

3 T flour

2 c milk

12 oz sharp cheddar, shredded

8 oz havarti, shredded

1 lb pasta, cooked and drained


Melt butter and sauté onions.  Then add garlic.  Stir a bit more.  Add flour to make a roux.  Add milk.  Continue stirring.  When milk bubbles, add  cheese. 

Pour sauce over pasta.  Serve hot and garnished with green onions.


I start the pasta shortly before the sauce. 

This is a good side dish for potlucks because it can be made the night prior and reheated in a crockpot.