Cheesy Basil Fritatta Recipe

Another absolutely fantastic, delicious recipe, one  full of 

eggs, potatoes, cheese and herbs, 

compliments of my husband- the cook at our place.

Having too many eggs recently?
Not only are we freezing them for future use, 

but also searching out high egg content recipes.

And why not take advantage of all those freshly laid eggs

since raising those chickens is costing a pretty penny these days?

As a side note- see the celery floating in the canning jar?

It's growing! It's about 1 1/2 inches high now.

And the eggs- lots of them every day, 

even with temperatures in the low teens!

Well- back to the recipe.

12 eggs- lightly whisked but not beaten

Yellow potatoes, sliced- enough to cover the bottom of a 10 inch oven safe skillet

    (we use All Clad)

2 TBL dried onions (or chopped fresh)

1/2 stick of butter

1/4 C milk

1 TBL basil

1/2 C shredded mozzarella cheese- use your judgement for amt.

1/2 C cheddar cheese- sliced or shredded- use your judgement for amt.

salt

pepper

Preheat oven to 425 degrees F

On Stove Top

Fry sliced potatoes in butter using the 10 inch oven safe skillet.

Salt and pepper to taste as cooking.

Line bottom of skillet with potatoes.

Prepare Egg Mixture

Whisk eggs in bowl until mixed but not beaten

Add mozzerella

Add milk, onions and basil

(If using fresh onions, cook until tender and add to egg mixture)

Set aside until potatoes are done

.

Add egg mixture on top of the fried potatoes in skillet.

Cook over medium heat until the bottom of the mixture seems firm.

In Oven (for this recipe we used the regular oven, not convection)

Add cheddar cheese to top of egg and potato mixture

Transfer skillet to preheated oven.

Cook for 20-25 minutes- checking progress occasionally

Once the mixture has puffed up, remove from oven

Slice.

The only thing that could have made it better was adding bacon- but that goes without saying, doesn't it!