- 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.