Ricotta Chive Frittata Recipes

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RICOTTA-CHIVE FRITTATA



Ricotta-Chive Frittata image

This five-ingredient dinner is quick, easy, and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil, plus more for drizzling
8 large eggs, lightly beaten
1/3 cup chopped chives
Coarse salt and ground pepper
1/2 cup ricotta
1 bunch asparagus (about 1 pound), trimmed

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.

GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA



Green Garlic, Chive and Red Pepper Frittata image

Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can't find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large red bell pepper, seeded and cut in small dice
2 bulbs green garlic, trimmed of stalks and papery layers, sliced
Salt
6 eggs
1 cup whole-milk ricotta
1/4 cup minced or snipped chives
Freshly ground pepper

Steps:

  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl 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 a 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 and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set on the bottom; 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 1 to 3 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 5 minutes and for up to 15. 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 208, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams

BACON & RICOTTA OVEN-BAKED FRITTATA



Bacon & ricotta oven-baked frittata image

A thickly baked omelette that works as a filling supper, or can be sliced into wedges and served in lunchboxes or at picnics

Provided by Lucy Netherton

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 8

a knob of butter
2 leeks , trimmed and sliced
8 rashers back bacon , fat removed and chopped
6 eggs , beaten
250g pack ricotta
100ml single cream
small bunch chives , chopped
salad and crusty bread , to serve

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.

Nutrition Facts : Calories 267 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium

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

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.

POTATO CHIVE FRITTATA



Potato Chive Frittata image

I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!

Provided by CookingONTheSide

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb tiny new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup fresh chives, chopped
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 (15 ounce) container part-skim ricotta cheese
8 ounces low-fat cheddar cheese, grated (2 percent)

Steps:

  • Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
  • Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
  • Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
  • Preheat oven to 350 degrees and arrange rack in center of oven.
  • Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
  • Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
  • Whisk together flour, chives, baking powder and pepper in a bowl.
  • Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
  • Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
  • Let cool 5 minutes.
  • Run a small knife around edge of frittata and gently slide onto a platter.
  • Serve warm.

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

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

FRITTATA WITH RICOTTA SALATA, GREEN ONIONS AND PARSLEY



Frittata with Ricotta Salata, Green Onions and Parsley image

Flat omelets known as frittatas are popular throughout mainland Italy. In Apulia, this version is made to celebrate the harvest of spring onions.

Yield Serves 6

Number Of Ingredients 8

3 tablespoons olive oil
1 bunch green onions, chopped
8 large eggs
6 ounces ricotta salata or feta cheese, cut into small cubes
1/2 cup chopped fresh Italian parsley
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
  • Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature.

SPINACH, CHIVE, RICOTTA PASTA - BETHENNY FRANKEL



Spinach, Chive, Ricotta Pasta - Bethenny Frankel image

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. I had to play around with this recipe a little bit because the measurements and directions weren't clear. Enjoy!

Provided by Nif_H

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb spinach linguine
1 tablespoon olive oil
6 cups Baby Spinach, washed (3 big handfuls)
2 garlic cloves, minced
salt and pepper
1 cup ricotta cheese
1/2 cup parmesan cheese, freshly grated (plus more for garnish)
1 tablespoon olive oil
2 tablespoons chives, chopped
2 tablespoons pine nuts, toasted

Steps:

  • Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
  • When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
  • Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.

Nutrition Facts : Calories 457.4, Fat 15.4, SaturatedFat 5.8, Cholesterol 28.2, Sodium 213.3, Carbohydrate 60.3, Fiber 8.9, Sugar 0.5, Protein 19.3

GREEN CHILE FRITTATA



Green Chile Frittata image

This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.

Provided by Melanie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

10 eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g

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