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Town Creek Bed and Breakfast

Recipe

Town Creek Bed & Breakfast Italian Frittata: Breakfast-Brunch

Servings: 6

Prep time:50 minutes

Ingredients:

  • 10 Large eggs

  • 3/4 cup 2% Low-fat milk

  • 1 slice day old Italian bread

  • 2 teaspoons olive oil

  • 1/2 cup sweet onion

  • 1 large potato

  • 1 tablespoon unsalted butter

  • 1 cup part-skim ricotta cheese

  • 1/2 teaspoon Italian seasoning

  • sea salt and pepper

Step 1:

In a deep mixing bowl, whip together the eggs and milk until frothy. Add the day-old cubed Italian bread. Season with salt and pepper to taste. Set aside.

Step 2:

In an oven-proof skillet heat olive oil until very hot. Saute chopped onion in olive oil until just soft. Remove onions from pan and set aside. In the same pan, saute the cubed potato until browned. Season with sea salt and pepper to taste.

Step 3:

Return onions to the pan with the potatoes, add butter and heat until butter just melts. Pour in egg mixture and gently fold until eggs are softly cooked.

Step 4:

Drop ricotta cheese by teaspoon on top. Sprinkle Italian seasoning over top. Bake in 350 degree oven until top is nicely browned and eggs are set.

Step 5:

Serve by inverting on serving dish and cutting in wedges. May be served warm or at room temperature. Garnish with fresh sliced tomatoes and basil leaves.

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