GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA
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
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
RICOTTA, BROCCOLI, & NEW POTATO FRITTATA
Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day
Provided by Anna Glover
Categories Brunch, Dinner, Lunch, Supper
Time 30m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
- Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
- Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
- Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
- Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
BACON & RICOTTA OVEN-BAKED FRITTATA
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
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
POTATO FRITTATA WITH SPINACH AND RICOTTA
Rustic Italian potato frittata recipe, a thick skillet cake with eggs, potato, spinach and cheese. The easiest supper or brunch dish!
Provided by Karen Tedesco
Categories Eggs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 (180 C) degrees.
- Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they're cool enough to handle.
- Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
- Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
- Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
- Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
- Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.
Nutrition Facts : ServingSize -2 g, Calories 218 kcal, Carbohydrate 10 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 185 mg, Fiber 1 g, Sugar 2 g
RICOTTA-CHIVE FRITTATA
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
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.
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
POTATO CHIVE FRITTATA
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
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.
ROCKET, RICOTTA AND POTATO FRITTATA
Make and share this Rocket, Ricotta and Potato Frittata recipe from Food.com.
Provided by katew
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon till crisp and browned.
- Stir in potato and chopped rocket.
- Whisk eggs, parmesan and cream together in jug.
- Season to taste.
- Pour over potato mixture.
- Cook on medium for 6 - 8 minutes till almost set.
- Top with crumbled ricotta.
- Place under preheated grill for 5 minutes till set.
- Stand 3 minutes before serving.
Nutrition Facts : Calories 399.1, Fat 29.9, SaturatedFat 13.4, Cholesterol 247.4, Sodium 531.6, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 18.3
RICOTTA FRITTATA
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
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.
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RICOTTA FRITTATA - MANGIA BEDDA
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5/5 (1)Category Breakfast, LunchCuisine ItalianTotal Time 15 mins
- Preheat oven to low broil. In a -10 inch skillet, heat the olive oil on medium heat. Add the ricotta and cook for 6 minutes, stirring occasionally.
- In a bowl, beat the 6 eggs and add salt.Pour over the ricotta and stir lightly. Continue cooking for 2 minutes until the frittata begins to set around the edges.
RICOTTA FRITTATA RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Preheat the oven to 375°. Coat the bottom of a 12- to 14-inch cast-iron skillet with the 1/4 cup of olive oil. Add the onion and marjoram and cook over moderate heat until the onion is translucent and very aromatic, about 7 minutes.
- In a medium bowl, whisk the eggs with the ricotta and Parmigiano-Reggiano and season with salt and pepper. Pour the egg mixture into the skillet and stir to incorporate the onion. Cook until the eggs begin to set. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the frittata is set.
- Turn the frittata out onto a serving platter and let cool. Drizzle the frittata with olive oil and serve at room temperature, with the tomato sauce on the side.
HERB & RICOTTA CHEESE FRITTATA - ITALIAN FOOD FOREVER
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Servings 6Category Cheese & Eggs
- In a medium sized bowl, beat together the eggs, milk, herbs, pecorino cheese, salt and pepper.
SLOW-BAKED SALMON FRITTATA WITH RICOTTA AND ONIONS …
From today.com
4.1/5 (19)Category Breakfast,Brunch
- 2. In a heavy, well-seasoned cast-iron or nonstick, oven-proof skillet (preferably 8- or 9-inch), heat the butter over medium heat. Add onions and 1/4 teaspoon salt; cook until tender and browned in spots, about 7 minutes.
- 3. While the onion is cooking, in a large bowl, whisk eggs; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the egg mixture to the pan, stirring gently to incorporate onions. Fold in salmon. Spoon dollops of ricotta over top of frittata; sprinkle with chives. Cook until the bottom is just set, about 2 minutes.
- 4. Transfer the skillet to the oven; bake until eggs are set around the edges but still slightly custardy in the center, 12-15 minutes for a 9-inch skillet, 15-20 minutes for an 8-inch skillet (check frequently towards the end to avoid overcooking eggs). Slide frittata out onto a plate. Before serving, drizzle with oil and lemon, sprinkle with flaky salt and additional black pepper.
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SPINACH AND RICOTTA FRITTATA - TABLE AND A CHAIR
From tableandachair.com
5/5 (4)Total Time 15 minsCategory Breakfast And Brunch, Main DishCalories 169 per serving
- Preheat you broiler to high. In a bowl mix together the eggs, cream, ricotta, parsley, chives, dill, and a pinch of salt and pepper. Mix until this is thoroughly combined.
- In an 8 inch nonstick skillet heat 1 tablespoon oil over medium/low heat. Add the spinach and season with salt and pepper. Saute this for 1 to 2 minutes until the spinach begins to wilt. Add the egg mixture and stir, moving all the eggs and spinach around with a rubber spatula until the eggs begin to set. This should take 2-3 minutes.
- Even out the eggs and top with the mozzarella cheese, place under the broiler for 3-5 minutes until the cheese is brown and the middle is set. Remove from the oven and let it set for 5 minutes. Loosen the edges of the fritatta with the spatula and tap the skillet firmly on counter or cutting board. The fritatta should slide our with minimal effort. If it wants to stick just pay attention to where it is sticking and gently slide the spatula in the area it is stuck to loosen.
RICOTTA FRITTATA - CULINARY GINGER
From culinaryginger.com
4.5/5 (19)Total Time 30 minsCuisine ItalianCalories 123 per serving
- To a mixing bowl add the eggs, 1 1/3 cups ricotta, parmesan, basil,salt, pepper and nutmeg, whisk well to combine. Don't be concerned if there is ricotta lumps. Set aside.
- To a 10-inch (25 cm), oven-proof skillet add the butter oil over medium heat. Once melted and starts to bubble, add the shallot to the pan and cook until they start to soften. Add the spinach cook until it starts to wilt. Stir in the egg mix and mix well so the spinach is evenly distributed. Cook until the edges start to set, about 2 minutes.
- Transfer the frittata to the oven for 5 minutes until the top starts to set. After 5 minutes, remove from the oven and drop balls of the 1/2 cup ricotta around the top then return back to the oven for 15 minutes until puffed and set.
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- Melt about a third of the butter (2 tbsp) into a frying pan, add the potatoes and fry them over a low heat for 15 minutes until just cooked through.
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Reviews 60Category MainsServings 6Total Time 45 mins
- Grease a 9-inch cast iron skillet or 9-inch oven proof dish. If using a skillet, place the greased skillet in the oven.
- Meanwhile, place the eggs in a food processor along with the ricotta, chopped herbs and green onion. Add a pinch of salt and pepper and blend on high until smooth (go easy on the salt as feta is already salty).
- Remove the skillet from the oven (if using) and pour in the egg mixture. Top with chunks of feta and return to the oven.
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