Sunday mornings call for a breakfast that makes you feel comfortable and lets you ease into the day. One that’s substantial yet easy to prepare and allows you to enjoy the process of creating this fundamental meal. I like this frittata, adapted from one of Ina Garten’s recipes, because it starts and finishes in the same pan, and I get to use a favorite cast iron pan for the job. I also like it because you can start the potatoes and then continue to move through the rest of the ingredient prep while waking up with a nice hot cup of freshly brewed coffee. It’s a perfect way to start the day!
Savory Breakfast Frittata
Recipe Type: Breakfast, Brunch
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This recipe works well for a hearty family breakfast with plenty of pieces left for weekday breakfasts, or for a gathering of friends for brunch. Adapted from Ina Garten, the additional ingredients help to use up the week’s fresh items.
Ingredients
- 8 T. (1 stick) unsalted butter, divided
- 2 c. unpeeled potatoes, red or what’s on hand, diced into 1/2-inch pieces
- 8 extra-large eggs
- 15 oz. ricotta cheese and 3/4 lb. Gruyere cheese, grated, OR 4 c. combination of Fontina, Gruyere and swiss cheese, grated
- 1 medium red bell pepper, sliced thinly and diced into 1/4-inch pieces
- 4 slices Prosciutto di Parma, stacked and cut into 1-inch pieces
- 1/2 t. kosher salt
- 1/2 t. freshly ground black pepper
- 1/8 t. cayenne
- 1/4 t. smoked paprika
- 2 t. dried thyme and 2 t. dried basil OR 4 t. fresh thyme, chopped and 4 t. fresh basil, chopped
- 1/3 c. all-purpose flour
- 3/4 t. baking powder
Instructions
- Preheat the oven to 350 degrees.
- Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan (or cast iron chicken fryer) over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Halfway through, add 3/4 of the diced bell peppers. Continue stirring so the mixture doesn’t stick to the bottom of the pan. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Set aside to cool.
- Meanwhile, whisk the eggs in a large bowl, then stir in the cheeses, melted butter, salt, pepper, basil, thyme, cayenne and smoked paprika. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Stir the remaining bell peppers into the potato mixture and spread half of the prosciutto on top. Pour half the egg mixture over the potato mixture, then layer on the rest of the prosciutto. Pour the remaining egg mixture in the pan, smooth and place the pan in the center of the oven.
- Bake the frittata until it is browned and puffed, 45 to 50 minutes, up to one hour if necessary. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Let rest on the stove for 5 minutes before cutting. Slice into wedges and serve hot.
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