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.



Two Cheese Quiche

1 pie crust

 2 cups of shredded cheese (fontina/mozzarella, or cheddar/havarti)

 3 T sautéed onions or spinach.

 4 eggs

 ½ cup milk

 ½ c cream

 3 T flour

  Heat oven to 375.  Sprinkle cheeses and onions in crust.  Mix the wet ingredients with a whisk.  Mix in flour.

 Pour egg mixture over cheeses.  Bake for 50 minutes, til golden and set.  Let sit five minutes and then cut.  


 Notes:  since my crust was small i had some mixture leftover. 

I used red onions for this quiche. 

Cut and lift/separate from baking pan before refrigerating.