Ricotta Frittata Recipes

RICOTTA-CHIVE FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
• Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.

RICOTTA FRITTATA

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.

RICOTTA FRITTATA

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.

TUSCAN RICOTTA FRITTATA

Steps:

• Preheat oven to 375°F.
• Coat bottom of a large cast iron skillet with olive oil.
• Add squash, onions, garlic, marjoram, and salt and pepper to taste and sauté over medium heat until onions are translucent and very aromatic and squash are softened but not cook through, about 5-7 minutes.
• In a bowl combine eggs, ricotta, and Parmesan and whisk until smooth.
• Add egg mixture to squash-onions and stir gently to incorporate mixture.
• Cook frittata on stovetop until eggs start to set; transfer skillet to oven.
• Bake for 12-15 minutes, or until firm.
• Run knife around edge and turn frittata out onto a large serving plate.
• Scatter chopped tomatoes over frittata, drizzle with olive oil, if desired, and slice into wedges; serve immediately.

BACON & RICOTTA OVEN-BAKED FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

RICOTTA, TOMATO & SPINACH FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

SPINACH RICOTTA FRITTATA

Steps:

• Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
• Place over medium high heat, add butter.
• When butter is melted add the prepared vegetables and basil.
• Cook stirring often just until spinach is wilted.
• Whisk together the eggs and ricotta cheese.
• Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
• When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
• Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
• Cut in half and serve on warmed plates.