Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
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Potato Basil Frittata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces 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 flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, 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 center 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.
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Potato & Onion Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 944
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Frittata — The Perfect Egg Dish
The world's finest egg dish also requires the least technique. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link:
Mediterranean Vegetable Frittata | The Mediterranean Dish
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil and sharp feta cheese. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
????1 small red bell pepper cored and chopped
????1 small zucchini small diced
????2 green onions white and light green parts only, roughly chopped
????4 ounces broccoli cut into small florets
????Kosher salt and black pepper
????Extra virgin olive oil (I used Private Reserve EVOO)
????7 large eggs
????¼ teaspoon baking powder optional
????¼ cup whole milk
????1/3 cup feta cheese crumbled, more to serve
????1/3 cup finely chopped fresh parsley more to serve
????1 teaspoon fresh thyme
⏱️TIMESTAMPS⏱️
0:00 Intro
0:11 Ingredients
0:25 Prepping the oven
0:55 Prepping the vegetables
2:56 Adding the vegetables to the pan
3:56 Preparing the eggs
5:50 Mixing the vegetables and eggs together
6:33 Prepping the skillet
8:01 Taste test
Easy Breakfast Frittata
Here is what you'll need!
EASY BREAKFAST FRITTATA
Serving 8
INGREDIENTS
6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips of bacon, diced
1 cup onion, diced
½ cup tomatoes, diced
4 cups spinach
½ cup cheese, shredded
Topping
Green onions
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk the eggs, heavy cream, salt, and pepper, and set aside.
In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
Add onions to the same pan and cook until translucent.
Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
Add the bacon back into the pan. Blend together.
Add the eggs and cheese into the pan.
Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
Top off with green onions, if desired, and enjoy!
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MUSIC
The Ghan
Licensed via Warner Chappell Production Music Inc.
Created by
Tunisian-Style Carrot Frittata | Baked Frittata Recipe #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 21: Carrot Frittata! This baked frittata recipe is an easy make-ahead breakfast that’s gluten-free, vegetarian, healthy, and so flavorful. #frittata #tunisian #tunisianfood #breakfastrecipe #breakfastrecipes #eggrecipe #vegetarianrecipe
RECIPE:
▢¾ pound carrots, trimmed, scrubbed, and cut into large pieces
▢1 medium yellow onion, cut into large pieces
▢1 cup parsley leaves and tender stems, plus more parsley leaves for garnish
▢6 eggs
▢¼ cup whole milk
▢1 teaspoon ras el hanout (divided)
▢¼ teaspoon baking powder
▢Kosher salt
▢Black pepper
▢2 large garlic cloves, minced
▢Extra virgin olive oil
▢1 to 2 teaspoons harissa (optional), plus more for serving
1. Get ready. Position a rack in the middle of your oven and preheat your oven to 350°F.
Prep the carrots. In the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. Transfer to a large mixing bowl.
2. Prep the onion. Pulse the onion in the food processor until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.
3. Prep the parsley. Wipe the food processor dry, then add the parsley. Pulse until finely chopped. Add to a large mixing bowl, separate from the carrot/onion mixture.
4. Mix. To the bowl with the parsley, add the eggs, milk, ¾ teaspoon Ras el Hanout, baking powder, and a big dash of salt and pepper. Whisk to combine.
5. Sauté. In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot and onion mixture, along with the garlic, remaining ¼ teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.
6. Layer. Stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Pour the egg mixture on top.
7. Bake. Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.