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Posted by / Wednesday, April 18, 2012

Onion Ricotta Frittata


Making a frittata for breakfast is just as easy as scrambling eggs. Trust me. The nice thing about a frittata is you can take this recipe and modify it for what you may have on hand in the fridge. Don't like or have onions on hand? Sub bacon, asparagus, roasted red pepper, or just about anything you might put in an omelet.

This recipe in particular, adapted from epicurious.com, is for an onion ricotta frittata (say that 10 times real fast).


Ingredients:
  • 8 eggs
  • 1/4 cup Parmesan, shredded (Don't skimp here use the real deal no green canisters)
  • 3 basil leaves, torn
  • 1 teaspoon fresh rosemary, minced
  • 3 sage leaves, diced
  • Salt and pepper to taste
  • 3T olive oil
  • 3 - 4 dollops of ricotta cheese
  • 1 cup onions, sliced thin
Directions:
Preheat oven to 400 degrees with the baking rack in the center of the oven.**

Prepare eggs by combining the first 6 ingredients in a mixing bowl (do not over scramble). Heat oil in an oven safe pan (cast iron is my choice) and saute onions over medium heat until soft and translucent.


Once the onions are ready, pour the egg mixture in — allowing the egg to cover the onions. This is the point where you want the egg to "set" up as I have tried to show in the first picture below.  The edges should just harden.  Remove the eggs from the stove-top and dollop in the ricotta. Place in the oven for 7-10 minutes, checking at a minimum at the 7 minute minute mark. I rotated the pan at this point and allowed to stay in for the full 10 minutes.


Remove from the oven and allow to sit for 5-10 minutes before slicing. Slice and serve with a nice crusty piece of bread topped with fresh homemade butter and jam!

**E.A.T. Tip:  As with any baking you are doing, the oven should preheat and reach its set temperature before you put anything in the oven.


I have made this fritatta twice in two weeks for brunch and it has been an amazing hit! Do yourself a favor and pick up some fresh eggs at your farmers market and give a variation a try with what vegetables you have on hand.

Report back here and let me know it was just as easy as making scrambled eggs!

E.A.T. local E.A.T. well

4 comments:

  1. I usually make frittata with thinly sliced zuchini, onions, a bit of garlic and top it with grated chesse and tomato slices. Now I will try yours. BTW: Your photos are more than beautiful!

    ReplyDelete
    Replies
    1. Thank you so much. I will now have to try yours!

      Delete
  2. Your recipes totally rock! Rusty and always try them out on the weekends and love them :)

    ReplyDelete
    Replies
    1. Thank you Angie for trying them and I appreciate your readership! Have a great Thursday!

      Delete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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