Tuscan Ricotta Frittata Recipes

TUSCAN RICOTTA FRITTATA

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.

RICOTTA FRITTATA

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.

RICOTTA FRITTATA

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.