Fabulous Frittata Recipes

Steps:

• Preheat the oven to 325 degrees F.
• For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing.
• For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe.
• In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper.
• Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes.
• Cut the frittata into four wedges, and garnish with chives to serve.

Steps:

• Put the oven rack in the top 1/3 of the oven& preheat to 350 degrees.
• Beat the eggs lightly, (don't be cruel), mix the cheese and herbs in, and set aside.
• Spray a 8" non-stick, oven-proof frying pan with a little oil.
• Heat the pan on med-high heat.
• Add your vegetables to the pan.
• Stir the egg, cheese& herb mixture one last time, and pour over the filling.
• Stir lightly for about 30 seconds.
• Turn heat down to med-low.
• When the eggs begin to set on the bottom, use a spatula to loosen the edge of the frittata, and lift it slightly to let the unset eggs run underneath.
• Continue to cook until the egg is not-quite set, about 4 minutes.
• Put the pan in the oven, and cook another 4 minutes, until the top is set.
• Remove the frittata, loosen the edges& slide onto a plate.