For the Alton Brown version of a frittata, put the oven on broil, and in a medium bowl, blend six eggs, an ounce of grated Parmesan, a pinch of salt and 1/2 teaspoon of pepper. Heat an ovenproof sauté pan over medium-high heat and melt a teaspoon of butter. Add 1/2 cup each of roasted chopped asparagus and country ham until sautéed, and then pour the egg mixture over the top, stirring it all together. Cook for about five minutes, or until the egg sets, and then sprinkle with parsley. Put the pan into the oven for about four minutes, or until the top is lightly browned, and serve it immediately.
For Ina Garten's version, preheat the oven to 350 degrees and melt 3 tablespoons of butter in an ovenproof pan. Add 2 cups of peeled, diced potatoes and fry them until cooked through, for about 15 minutes. Melt an additional 5 tablespoons of butter in the microwave and set aside.
Whisk eight eggs and add 15-ounces of ricotta, 3/4 pound of grated Gruyere, the melted butter, 1/2 teaspoon of both salt and pepper. Also add 3/4 cup of chopped fresh basil leaves and sprinkle on 1/3 cup of flour and 3/4 teaspoon of baking powder over the top before stirring it in. Pour this over the potatoes and bake for about an hour. When done, the frittata is round, brown and firm.Learn more about Cooking