Frittata Rolls Stuffed With Ricotta And Fresh Mint Food

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STUFFING FRITTATA



Stuffing Frittata image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 to 3 cups leftover stuffing
1 cup shredded Cheddar (regular or reduced-fat)
6 large eggs
2 large egg whites
3/4 cup milk
1/2 teaspoon mustard powder
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan
Salt and pepper
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat broiler.
  • Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
  • In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
  • Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.

RICOTTA AND SPINACH FRITTATA WITH MINT



Ricotta and Spinach Frittata With Mint image

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

6 ounces fresh spinach, stemmed and washed, or 1/2 6-ounce bag baby spinach
6 eggs
Salt
freshly ground pepper
1 cup fresh ricotta
1 tablespoon chopped fresh mint
1 garlic clove, minced
2 tablespoons olive oil

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

BAKED RICOTTA FRITTATA WITH FRESH MINT



Baked Ricotta Frittata With Fresh Mint image

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

2 tablespoons extra virgin olive oil
6 large or extra large eggs
Salt
freshly ground pepper to taste
1 cup fresh ricotta
3 tablespoons chopped fresh mint
1 garlic clove, minced or mashed in a mortar and pestle

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

CARAMELLA OF MINT AND RICOTTA



Caramella of Mint and Ricotta image

This is a really lovely summer pasta that is easy to make. Caramella means "sweetie" in Italian, and the finished pasta looks like a sweetie in its wrapper.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 egg
3.5 ounces (100 grams) all-purpose flour
12 ounces (340 grams) crumbly buffalo ricotta cheese
1 large lemon, zested and juiced
1/4 of a nutmeg, grated
1 handful fresh mint leaves, finely sliced
2 handfuls grated Parmesan
Sea salt and freshly ground black pepper
3 knobs butter

Steps:

  • Basic Pasta:
  • Place egg and flour in a bowl and mix with a fork until it resembles bread crumbs. At this point use your hands to bring the mixture together to form a dough.
  • Place the dough on a lightly floured work service and kneed until shiny. Cover with plastic wrap and let rest for about 1/2 hour.
  • While the dough is resting, make your filling by mixing together the ricotta, lemon zest, nutmeg, mint and Parmesan - you may want to reserve a little Parmesan and mint for serving - and then carefully season to balance the flavours. Squeeze a little lemon juice into the mix to loosen it a bit. If you're partial to a little bit more Parmesan, mint or lemon, then do personalize the dish to your liking. Roll good teaspoons of the mix into little balls ready to fill your caramella.
  • Run dough through pasta machine on its thickest setting a until it is smooth and shiny.
  • Reduce setting each time until the pasta is roughly as thick as a beer mat.
  • Cut the pasta into 10 (4 by 2 1/2-inch) rectangles. Fill the middle with the little balls of filling and brush lightly with water. Roll up. Keep on a flour-dusted baking sheet in the refrigerator until you need them, and try to cook them as fresh as possible.
  • Make as many as you can, but I like to serve about 4 per person.
  • To serve, place the caramella in boiling salted water for 3 to 4 minutes, then drain, reserving some of the cooking water. Melt 3 good knobs of butter in a non-stick pan with the juice of 1/2 a lemon and a couple of tablespoons of the reserved cooking water. Season a little, and toss the pasta in this flavoured butter. Serve straight away with a little extra Parmesan and mint scattered over the top.
  • per person .

FRITTATA ROLLS STUFFED WITH RICOTTA AND FRESH MINT



Frittata Rolls Stuffed with Ricotta and Fresh Mint image

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

Filling
1/2 pound (scant 1 cup) fresh whole-milk ricotta cheese
1/2 cup (about 1 1/2 ounces) freshly grated pecorino Romano cheese
1/4 cup chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Frittata
3 large eggs
1 tablespoon minced fresh Italian parsley
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 teaspoons olive oil, divided

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.

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