Here we are – halfway through January and I haven’t stopped running since the holidays.  Well, that’s about to change!  This weekend I plan on relaxing and enjoying at least one leisurely breakfast.  I’ve made this frittata several times and it’s an easy to make crowd-pleaser.  You can also halve the recipe and made a smaller portion for one or two.  I enjoy this with a toasted English muffin, smeared with my favorite jam.

What will you be eating this weekend?

Serves 8

Ingredients

• 8 tablespoons unsalted butter, divided
• 2 cups peeled and 1/2-inch diced boiling potatoes
• 8 extra-large eggs
• 15 oz. ricotta cheese
• 3/4 pound Gruyere cheese, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh basil leaves
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder

Directions

Preheat the oven to 350°F.

Melt 3 tablespoons of the butter in a 10-inch oven-proof skillet over medium-low heat.  Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes.  Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.  Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the enter of the oven.  Bake the frittata until it is browned and puffed, 50 minutes to 1 hour.  It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.  Serve hot.

original recipe found here