Baked Ricotta Frittata With Fresh Mint Recipes

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

RICOTTA AND SPINACH FRITTATA WITH MINT

Ricotta and Spinach Frittata With Mint image

I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield Six servings

Number Of Ingredients 8

Ingredients

6 ounces fresh spinach, stemmed and washed, or 1/2 6-ounce bag baby spinach
6 eggs
Salt
freshly ground pepper
1 cup fresh ricotta
1 tablespoon chopped fresh mint
1 garlic clove, minced
2 tablespoons olive oil

Steps:

Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams

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.

FRITTATA ROLLS STUFFED WITH RICOTTA AND FRESH MINT

Frittata Rolls Stuffed with Ricotta and Fresh Mint image

Categories Cheese Egg Herb Appetizer Breakfast Brunch Ricotta Mint Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 24 slices

Number Of Ingredients 13

Ingredients

Filling
1/2 pound (scant 1 cup) fresh whole-milk ricotta cheese
1/2 cup (about 1 1/2 ounces) freshly grated pecorino Romano cheese
1/4 cup chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Frittata
3 large eggs
1 tablespoon minced fresh Italian parsley
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 teaspoons olive oil, divided

Steps:

For filling:
Mix all ingredients in medium bowl to blend.
For frittata:
Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy. Heat 1 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas.
Place frittatas on work surface. Divide ricotta filling among frittatas, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.

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