TUSCAN RICOTTA FRITTATA
Tasty breakfast or supper. Serve with grilled and olive oiled French bread slices, and maple sauteed bacon. From a food blog with adjustments and additions.
Provided by Caroline Cooks
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 307.8, Fat 22.2, SaturatedFat 8.2, Cholesterol 346.3, Sodium 251.5, Carbohydrate 9, Fiber 1.7, Sugar 4.1, Protein 18.7
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
RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
RICOTTA FRITTATA
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
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.
More about "tuscan ricotta frittata recipes"
ASPARAGUS RICOTTA FRITTATA - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
Ratings 6Calories 192 per servingCategory Breakfast
- Heat olive oil in a 10 inch nonstick skillet over medium heat. Add in shallots and asparagus and cook until asparagus is al dente; about 5 minutes.
- Meanwhile, in a bowl whisk together the eggs, ricotta, green onions, salt and pepper. Pour the egg mixture over the aspargus and shallots so that the vegetables are evenly covered. Cook for about 3-4 minutes, or until you see the eggs at the edges of the pan beginning to set and pull away from the pan.
RICOTTA FRITTATA - MANGIA BEDDA
From mangiabedda.com
5/5 (1)Category Breakfast, LunchCuisine ItalianTotal Time 15 mins
- Preheat oven to low broil. In a -10 inch skillet, heat the olive oil on medium heat. Add the ricotta and cook for 6 minutes, stirring occasionally.
- In a bowl, beat the 6 eggs and add salt.Pour over the ricotta and stir lightly. Continue cooking for 2 minutes until the frittata begins to set around the edges.
ZUCCHINI FRITTATA RECIPE WITH RICOTTA - SHE LOVES BISCOTTI
From shelovesbiscotti.com
RICOTTA FRITTATA - LIDIA
From lidiasitaly.com
ITALIAN FRITTATA RECIPE WITH PEAS AND RICOTTA - CUCINABYELENA
From cucinabyelena.com
ITALIAN POTATO FRITTATA WITH RICOTTA CHEESE - FAMILYSTYLE …
From familystylefood.com
FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS RECIPE
From bonappetit.com
SCARPACCIA RECIPE (ITALIAN ZUCCHINI TART) | THE KITCHN
From thekitchn.com
RICOTTA FRITTATA WITH OVEN ROASTED TOMATO SAUCE - TSRI
From theslowroasteditalian.com
FRITTATA- THE BEST RECIPE FOR SUNDAY BRUNCH! - ITALIAN FOOD FAST
From italianfoodfast.com
BEST SPINACH FRITTATA WITH RICOTTA RECIPE - TODAY
From today.com
ITALIAN RICOTTA FRITTATA RECIPE ON FOOD52
From food52.com
RICOTTA FRITTATA RECIPE | EPICURIOUS
From epicurious.com
TUSCAN RICE FRITTER RECIPE (FRITELLE DI RISO) DELICIOUS ITALIAN SWEET ...
From travelbelles.com
TUSCAN RICOTTA FRITTATA - LUNCHLEE
From lunchlee.com
SUN-DRIED TOMATO AND RICOTTA FRITTATA - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
RICOTTA AND SPINACH FRITTATA - CULINARY GINGER
From culinaryginger.com
SPINACH, BREAD, AND RICOTTA FRITTATA - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SAUSAGE, PEPPER AND ONION FRITTATA RECIPE - TODAY
From today.com
FRITTATA WITH RICOTTA CHEESE AND ROASTED PEPPERS (FRITTATA CON …
From saveur.com
THE ITALIAN TART THAT TRICKED THE POPE - BBC TRAVEL
From bbc.com
SPINACH AND RICOTTA FRITTATA (SOUTHERN ITALY) - MEDITERRANEAN LIVING
From mediterraneanliving.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breakfast #main-dish #eggs-dairy #vegetables #european #italian #brunch #presentation #served-hot
You'll also love