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
FRITTATA ROLLS STUFFED WITH RICOTTA AND FRESH MINT
Categories Cheese Egg Herb Appetizer Breakfast Brunch Ricotta Mint Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 slices
Number Of Ingredients 13
Steps:
- For filling:
- Mix all ingredients in medium bowl to blend.
- For frittata:
- Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy. Heat 1 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas.
- Place frittatas on work surface. Divide ricotta filling among frittatas, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.
RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt 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.
- 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, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; 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 one to three 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 five minutes and for as long as 15 minutes. 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 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
FRITTATA WITH BACON, FRESH RICOTTA AND GREENS
This comes from Bon Appetit Magazine, 11/2005 edition. This came to fruition one night when I was tired of our menu and we had to have dinner - so found out what we had in the pantry and proceeded from there!
Provided by Manami
Categories Lunch/Snacks
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour bacon drippings into bowl; reserve.
- Return 2 tablespoons drippings to skillet.
- Add shallots and sauté over medium heat until golden, about 4 minutes.
- Add half of greens and toss until beginning to wilt, about 1 minute.
- Add remaining greens, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
- Transfer greens to plate; cool.
- Rinse and dry skillet.
- Beat eggs, salt, & a pinch of crushed red pepper, to blend in large bowl.
- Whisk in 3/4 cup Parmesan, then greens and half of bacon.
- Stir in ricotta, leaving some clumps.
- Heat 1 tablespoon reserved drippings in skillet over medium heat.
- Pour in egg mixture; spread greens evenly.
- Sprinkle remaining bacon and 1/4 cup Parmesan over eggs.
- Cook over medium heat until frittata is just set at edges, about 10 minutes.
- Transfer to oven and bake until just set, about 20 minutes.
- Cut around frittata to loosen; slide out onto platter.
- Let cool 30 minutes.
- Slice into wedges and serve with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.
Nutrition Facts : Calories 643.5, Fat 45.8, SaturatedFat 18.5, Cholesterol 529, Sodium 1900.8, Carbohydrate 8.5, Sugar 1.1, Protein 47
RICOTTA FRITTATA
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
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
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