If you’re anything like me, you find it really difficult to get excited about omelets. I’ve tried dozens of egg-based breakfasts in the pursuit of better nutrition and, while they have all been pretty decent, none have ever wowed me enough for a return visit.
That is, until now. Meet the basil-potato frittata — a vibrant collection of flavors with a surprisingly creamy center. I’ll be honest, my love of this dish started as nothing more than curiosity.
You see, what I thought was going to be just another breakfast experiment became something much more when my eyes landed on that first forkful of yellow goodness. It’s flavorful without being too intense, and there’s just enough potato to keep you going all morning. What I love the most about it is how it’s baked — a technique that produces a mouthwatering texture that’s so delicate it never ceases to amaze me.
This delicious dish can be made in about an hour, and it’s perfect for any occasion. Whether you’re having a casual brunch with friends or need something to take to a potluck party, the basil-potato frittata is always a winner. There are endless variations, so you can customize it to your taste.
In addition, this basil-potato frittata is very filling with fiber from the potatoes. It is also loaded with cheese which helps calcium absorption, making dairy products an important part of a healthy diet along with fruits, vegetables, and grains.
The flavors of potato and basil just go so perfectly together, and it really helps when you’re getting some veggies with your meal too. This frittata is great for breakfast, brunch, or even dinner — it works any time of day. Give the basil-potato frittata a try today!Print
Breakfast takes on a whole new meaning—and flavor—with this fantastic Basil-Potato Frittata! Eggs, potatoes, and herbs—combined in a unique way to deliver a tasty all-in-one meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Breakfast
- 1 stick unsalted butter, cut into tablespoons
- 2 cups peeled, diced white potatoes (4 potatoes)
- 8 eggs
- 15 ounces whole-milk ricotta cheese
- 3/4 pound Gruyère 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
- 3/4 teaspoon baking powder
- Preheat oven to 350 degrees F.
- Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat on the stovetop.
- Add the potatoes and cook until cooked through, turning often, for about 10 to 15 minutes.
- Melt remaining butter in a small dish in the microwave.
- Whisk eggs in a large bowl.
- Add ricotta, Gruyère, melted butter, salt, pepper and basil to the whisked eggs—stir to mix.
- Sprinkle flour and baking power over egg mixture and stir it in.
- Pour the egg mixture over the potatoes and place the oven-proof omelet pan in the oven to bake.
- Bake the frittata for 50 minutes to 1 hour, until puffy and slightly browned on top.
- To check for doneness, insert a knife in the center—it should come out clean, indicating the frittata is done.
- Serve hot, and use a spatula to carve portions and remove from pan.
- Add some bacon or sausage and fruit on the side if you want a “full” breakfast.
Basil is one of the most essential herbs and can be found in just about every kitchen. With The Basil Grower’s Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile herb. Check it out.
Have you tried this Basil-Potato Frittata recipe? It’s so easy and full of flavor and texture—please tell us how it turned out for you.