Basil and Potato Frittata

From the share:
1- 1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F. Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.

Add the steamed or precooked vegetables up to 1 ½ cups. Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

From: InaGartenFoodnetwork.com