Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: ?› 12 tablespoons unsalted butter, divided ?› 2 cups peeled and 1/2-inch diced boiling potatoes or you can use pre-made hash browns ?› One Vidalia onion diced ?› 12 Eggs ?› 16 oz of Ricotta Cheese ?› 1 lb of Gruyere cheese grated ?› 1 tsp. of kosher salt ?› 1 tsp of pepper ?› 1 tsp of season all ?› 1 cup of fresh basil chopped ?› add the saute onion and butter mixture ?œ Sprinkle on the following (thru a sifter) & mix ?› ½ Cup of flour ?› 1 tsp of baking powder Instructions: ?› Mince onion and saute in 6 tbs of butter just till translucent. ?› Take onions & butter out of the pan and set aside ?› Saute one bag of hash browns in 6 tbs of butter Melt 6 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes ?œ Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, onion & butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Heat the oven to 350 degrees F. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Let it rest for 15 minutes,Serve hot. Notes: Guest can request this recipie being made for ABC TV on DVD from the 2004 Aired Cooking Show "Flavour" |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International