Baked Egg, Potato, & Ricotta Fritatta With Spinach Pesto

10m
Prep Time

45m
Cook Time

55m
Ready In

Recipe: #21406

October 19, 2015

Categories: Breakfast, Cheese, Eggs, Potatoes Brunch, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Vegetarian Dinner, more

recipe by:
Kchurchill5

"This is a bit different from most fritattas. It is baked and slow cooked; rather than cooked on the stove, and finished in the oven. It comes out light, fluffy, and 'puffed;' and, it absolutely delicious. It's makes a great dish for brunch, lunch; or dinner. Don't forget to spoon some of the spinach pesto over the top. And, try adding 1/2 cup of cooked diced ham; to make it a bit heartier."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (232.9 g)
Calories 594.4
Total Fat - 43.9 g
Saturated Fat - 21.1 g
Cholesterol - 268.4 mg
Sodium - 1034.6 mg
Total Carbohydrate - 14.3 g
Dietary Fiber - 1.8 g
Sugars - 1.5 g
Protein - 37 g
Calcium - 1018.5 mg
Iron - 1.9 mg
Vitamin C - 9 mg
Thiamin - 0.1 mg

Step 1

Walnuts ... It is optional; but, I do love to toast the walnuts first. Simply cook them in a dry saute pan for a few minutes until you can smell them. Once you can smell them, they are done (3-4 minutes). Make sure to stir them often so they don't burn - transfer to a plate to cool.

Step 2

Spinach Pesto ... Add everything, except the olive oil to a food processor; and, pulse a couple of times until combined. Slowly drizzle in the olive oil until you have a smooth texture. Transfer to a bowl; cover, and refrigerate for at least 30 minutes before serving.

Step 3

Potato Note ... To make this easy; I actually used the frozen diced potatoes. You could always used canned, or even those in the dairy aisle too. My point is - take a shortcut if you don't have the time. They all work just fine. Just remember, if using frozen or dairy - let them thaw and come to room temp. If canned, drain and dry well.

Step 4

Potatoes ... Add the butter and olive oil to a large ovenproof deep 10" saute pan; and, bring to medium high heat. Add the potatoes, stir; then, reduce the heat to medium - and, cook covered, until the potatoes are tender; and lightly golden brown - stirring often. This should take about 10 minutes. Then, remove from the heat for a just a couple of minutes before you add the egg mixture. Otherwise, the hot pan would scramble the eggs.

Step 5

Egg Mix ... As the potatoes cook - prepare the egg mixture. Add the eggs to a large bowl; and whisk until you have a creamy lemon color and fluffy. Then, add the ricotta, cheese, melted butter (lightly cooled - you don't want to add HOT butter), seasoning (all purpose, salt, pepper); and, mix. Finally, sprinkle the flour and baking powder over the eggs and cheese, and stir; until everything is incorporated.

Step 6

Fritatta and Bake ... Pour the egg mixture over the potatoes (slightly cooled); and, transfer to the oven. Middle shelf; in a 350 degree preheated oven. Bake the fritatta until it is browned and 'puffed,' approximately 45-50 minutes. If you insert a knife in the middle, and it comes out clean - it's done.

Step 7

Note: I used a cast iron pan; so, it came out perfectly within 45 minutes; other pans, that may be deeper or a different size, can alter the cooking times. Just keep and eye on it.

Step 8

Serve and ENJOY! ... You can slice it; or, just use a big spoon - that is up to you. I happen to use a big spoon. Finish with the spinach pesto. Serve with a side salad and fresh fruit. It makes a great breakfast, brunch, or dinner. If you want - try adding 1/2 cup of diced cooked ham to the cooked potatoes.