Frittata

So, by now you all should know that I love eggs! Amazingly, I've never made a frittata, until tonight. I've had this ricotta cheese in my fridge for a while now and I wanted to use it up before it expired. The fabulous Barefoot Contessa (Ina Garten) has a great recipe for a frittata, so after whipping up a batch of almond poppyseed muffins and a batch of banana blueberry muffins, I decided to make a frittata for dinner.

I used a cast iron skillet on the stove where I cooked 4 peeled and diced potatoes for 10 minutes in some melted butter. In another bowl, I mixed eggs, ricotta cheese, cheddar cheese, a little more melted butter, fresh chopped basil, salt and pepper, a little flour and some baking powder. After cooking the potatoes, I poured the egg mixture over the top and put it in the middle rack of the oven for 50 minutes at 350 degrees. I let it cool for about 10 minutes and paired it with a salad of green leaf lettuce, matchstick apples, toasted walnuts and a homemade lemon vinaigrette. It was filling and tasty, though I could've put a little more salt in the frittata when mixing. Andy asked what the difference was between a frittata and a quiche before he took a bite. When I explained that this didn't have a crust and that the bottom was made of potatoes, he took a big bite, looked up and said, "I'm an instant fan of frittata!"

**P.S. The frittata disappeared before I could snap a shot, so the picture above is a stock photo of a frittata and sadly, not my own.