Spring Garden Frittata

• 1 teaspoon olive oil
• 1 tablespoon butter
• 3 fingerling or small Yukon gold potatoes, unpeeled and thinly sliced (1/8 inch thick)
• 1/4 cup sliced green onions
• 1 cup firmly packed spinach leaves, washed, drained, and stems removed
• 1 cup firmly packed arugula leaves, washed, drained, and stems removed
• 8 large eggs, lightly beaten
• 2/3 cup milk
• 1/2 cup shredded Gruyere cheese (about 2 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup fresh ricotta cheese (or softened cream cheese or cottage cheese)
• 2 tablespoons chopped fresh basil

1. Preheat oven to 400u0b0.
2. Heat olive oil and butter in a medium (9- or 10-inch) ovenproof skillet over medium heat. Add potatoes, and cook, stirring occasionally, about 6 minutes or until potatoes are slightly tender and brown. Add onions, and saute about 1 minute or until slightly wilted and translucent.
3. Add spinach and arugula, and cook, stirring constantly, about 1 minute or until spinach wilts.
4. Whisk together eggs and next 4 ingredients in a bowl, and pour over vegetables.
5. Remove skillet from heat; drop ricotta by the teaspoon onto frittata, and sprinkle with basil.
6. Bake at 400u0b0, uncovered, for 13 to 15 minutes or just until eggs are set around the edges and slightly loose in the center. Remove skillet from oven, and let stand for about 5 minutes, loosely covered. Cut into wedges, and serve immediately, or cool and serve at room temperature.

olive oil, butter, fingerling, green onions, spinach, arugula, eggs, milk, gruyuere cheese, salt, freshly ground pepper, fresh ricotta cheese, fresh basil

Taken from www.myrecipes.com/recipe/spring-garden-frittata (may not work)