Ricotta Frittata With Tomato Salad Recipes

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RICOTTA, TOMATO & SPINACH FRITTATA



Ricotta, tomato & spinach frittata image

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

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 eggs , beaten
salad , to serve

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

TOMATO-BASIL FRITTATA



Tomato-Basil Frittata image

Bloggers Adam and Joanne Gallagher from Inspired Taste combine orzo pasta, fresh basil and sweet tomatoes in a simple frittata.

Provided by Inspired Taste

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 8

1 cup uncooked orzo pasta
4 eggs
1/3 cup ricotta cheese
1/4 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1/2 cup packed chopped fresh basil leaves

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • Cook and drain pasta as directed on package.
  • In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
  • Bake uncovered 30 to 40 minutes or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

TOMATO FRITTATA TO GO



Tomato Frittata to Go image

Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick

Time 30m

Yield Serves 2

Number Of Ingredients 6

4 eggs
1 tablespoon milk
Salt and freshly ground pepper to taste
1/4 cup marinara sauce
1 tablespoon, tightly packed, freshly grated Parmesan
2 teaspoons extra virgin olive oil

Steps:

  • Beat the eggs in a bowl with the milk and salt and pepper to taste. Beat in the marinara sauce and the Parmesan.
  • Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. 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, scraping in every last bit with a heat-proof rubber spatula. 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 the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
  • If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 3 grams, TransFat 0 grams

FRITTATA AND TOMATO SANDWICH



Frittata and Tomato Sandwich image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 pound small zucchini
1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves, roughly chopped
7 eggs, lightly beaten
1/2 cup fontina or provolone cheese, grated
8 slices country-style bread
Red pepper flakes, to taste, optional
2 vine-ripe tomatoes

Steps:

  • Preheat broiler.
  • Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick.
  • Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.
  • Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.
  • Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp.
  • Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.

TOMATO AND RICOTTA SALAD



Tomato and Ricotta Salad image

From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.

Provided by Chef Kate

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups whole milk
1 cup buttermilk
1 pinch nutmeg
2 tablespoons finely grated parmesan cheese
1/8 teaspoon salt
1 (5 inch) baguette
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 -4 lbs heirloom tomatoes (select a broad variety)
kosher salt (or fleur de sel)
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 cup basil leaves, packed, torn

Steps:

  • For the ricotta:.
  • In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
  • Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
  • Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
  • Gently stir in the Parmesan and salt while the mixture is still hot.
  • Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
  • Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
  • For the croutons:.
  • Heat the oven to 350 degrees.
  • Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
  • Bake for 10 minutes until golden (makes 2 cups).
  • For the assembly of the salad:.
  • Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
  • Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
  • Drizzle the tomatoes with the aged balsamic vinegar.
  • Scatter the croutons and torn basil atop the tomatoes.
  • Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).

Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1

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.

FRIED RICOTTA WITH A LITTLE TOMATO SALAD



Fried Ricotta With a Little Tomato Salad image

Recipe from "Jamie's Italy," by Jamie Oliver

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 pound fresh ricotta cheese, drained
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 1/2 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper
1 large egg
2 ripe tomatoes, halved, seeded, finely chopped and drained
2 fresh basil, stems chopped and leaves torn
1 red chile, ribs and seeds removed and finely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
Olive oil, for frying
Pinch of freshly grated nutmeg, for serving

Steps:

  • In a large bowl, mix together ricotta with Parmesan, flour, pinch of salt, and egg. Season with pepper; refrigerate until ready to cook.
  • In a medium bowl, mix together the tomatoes, basil, and chile. Season with salt and pepper. Drizzle with extra-virgin olive oil and vinegar. Gently stir to combine.
  • Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. Working in batches, drop the ricotta mixture a tablespoon at a time into the skillet, taking care not to crowd the fritters. Cook, turning once until browned, about 2 minutes per side.
  • Transfer cooked fritters to a paper-towel-lined plate, sprinkle with salt and nutmeg. Serve immediately with tomato mixture.

TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE



Tomato salad with ricotta, broad beans & salsa verde image

Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch

Provided by Rosie Birkett

Categories     Lunch, Side dish, Starter, Vegetable

Time 25m

Number Of Ingredients 13

650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
½ red onion , finely sliced
100g podded broad beans
50g ricotta
1 pack flat-leaf parsley , leaves picked
3 tarragon sprigs, leaves picked
1 pack basil , leaves only
1 pack chervil , leaves only
1 clove garlic , finely chopped
1 tsp Dijon mustard
2 tbsp small capers , drained
150ml extra virgin olive oil
1-2 tsp good quality sherry vinegar

Steps:

  • Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
  • Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
  • Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
  • Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

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