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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ready, Set, Cook! Special Edition Contest Entry: I love frittatas because they are so easy to make for a crowd. This recipe is a favorite because it has a little kick to it from the spicy pepper jack cheese. Ingredients:
8 tablespoons unsalted butter, divided |
2 cups simply potatoes diced potatoes with onion |
8 large eggs |
1 (15 ounce) whole milk ricotta cheese |
1/2 lb monterey jack pepper cheese, grated |
1/2 cup sun-dried tomato, drained and chopped |
1 medium red bell pepper, diced |
1/2 cup green onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup fresh cilantro, chopped |
1/3 cup flour |
3/4 teaspoon baking powder |
1/4 lb goat cheese |
8 slices bacon, cooked and crumbled |
Directions:
1. Preheat oven to 350 degrees. In an oven-proof omelet pan over medium heat, melt 4 tablespoons of butter. Add the potatoes and fry them until tender, turning often, about 10 minutes. Melt the remaining 4 tablespoons of butter in a small bowl in the microwave.
2. Meanwhile, whisk the eggs, then stir in the ricotta cheese, pepper jack cheese, the melted butter, sun-dried tomatoes, bell pepper, green onions, salt, pepper, and cilantro. Mix ingredients well, then add the flour and baking powder. Mix to combine.
3. Pour the egg mixture over the cooked potatoes in the omelet pan. Crumble the goat cheese over the top of egg mixture. Sprinkle the top with crumbled bacon and place the omelet pan in the center of the oven. Bake until browned and puffed; about 1 hour.
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