BAKED RICOTTA FRITTATA WITH FRESH MINT
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
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
SPINACH RICOTTA FRITTATA
Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
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.
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