Ricotta Frittata Recipes

RICOTTA FRITTATA

Ricotta Frittata image

Make and share this Ricotta Frittata recipe from Food.com.

Provided by Barb G.

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs
salt
white pepper
1 cup ricotta cheese
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons chopped marjoram
1 clove garlic, crushed
1 tablespoon olive oil, mixed with
1 teaspoon melted butter

Steps:

Preheat broiler Beat eggs with 3/4 teaspoon salt and white pepper to taste.
Stir in cheeses, marjoram and garlic.
Heat oil and butter in 8- or 10-inch skillet.
Add egg mixture and lower heat.
Cook until set, about 12 minutes, then brown under broiler.
When done, slide frittata onto plate.
Serves 6.

Nutrition Facts : Calories 285.3, Fat 21.6, SaturatedFat 9.6, Cholesterol 356.6, Sodium 259.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.8, Protein 18.9

RICOTTA FRITTATA

Ricotta Frittata image

Provided by Cesare Casella

Categories Cheese Egg Breakfast Brunch Wheat/Gluten-Free Dinner Buffet Parmesan Ricotta Shower Party Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, plus more for drizzling
1/2 cup sliced onions
1 teaspoon chopped, fresh marjoram
Salt
Freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
3 tablespoons grated Parmesan cheese

Steps:

1. Preheat the oven to 375°F.
2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.

BAKED RICOTTA FRITTATA WITH FRESH MINT

Baked Ricotta Frittata With Fresh Mint image

This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, lunch, quick, appetizer, main course, side dish

Time 30m

Yield Serves six

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
6 large or extra large eggs
Salt
freshly ground pepper to taste
1 cup fresh ricotta
3 tablespoons chopped fresh mint
1 garlic clove, minced or mashed in a mortar and pestle

Steps:

Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 0 grams, TransFat 0 grams

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