Tuscan Ricotta Frittata Food

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.

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:

• 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.

ZUCCHINI AND RICOTTA FRITTATA

Steps:

• Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
• Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
• Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
• Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

SPINACH RICOTTA FRITTATA

Steps:

• Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
• Place over medium high heat, add butter.
• When butter is melted add the prepared vegetables and basil.
• Cook stirring often just until spinach is wilted.
• Whisk together the eggs and ricotta cheese.
• Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
• When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
• Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
• Cut in half and serve on warmed plates.

ITALIAN SAUSAGE FRITTATA

Steps:

• In a large skillet, brown sausage over medium heat.
• Add mozzarella cheese and cook for about 1 minute, until cheese is melting.
• In large bowl, beat ricotta cheese and eggs together; add this mixture to the sausage and cheese, stirring over moderate heat until eggs are cooked.
• Serve immediately and enjoy!