Tomato, basil, and ricotta frittata
uncooked red onion(s)
1 small, thinly sliced
uncooked whole white potato(es)
½ pound(s), scrubbed and cut into 1/8-inch slices
1 tsp, divided
fresh cherry tomato(es)
1¼ cup(s), halved or quartered if large
⅓ cup(s), thinly sliced
part-skim ricotta cheese
- Line a 4- or 5-qt slow cooker insert with plastic liner. Spray liner with nonstick spray.
- In a medium heavy nonstick skillet over medium-high heat, warm oil. Add onion and cook, stirring, until beginning to soften and turn golden, about 6 minutes. Add potatoes and sprinkle with 1/4 tsp salt; cook, stirring, until potatoes are partially cooked, about 4 minutes, reducing heat to medium if onion browns too quickly.
- Transfer potato mixture to prepared slow cooker, spreading to form even layer; sprinkle with 1/4 tsp salt. Top with tomatoes and basil. In a medium bowl, beat eggs, pepper, nutmeg, and remaining 1/2 tsp salt; pour over potato mixture. With a fork, gently stir to ensure eggs are mixed throughout. Dollop ricotta on top, spacing evenly. Cover and cook until potatoes are fork-tender and a knife inserted into center of frittata comes out clean, 3 to 31/2 hours on Low. Carefully remove lid to prevent condensation from dripping onto frittata.
- Using liner as handles, lift out frittata and set on a work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.
- Per serving: 1 wedge