Recipe: The Ricotta Frittata

Making a fritatta is a simple way to use up your bits and pieces of unloved vegetables. You can pretty much throw anything into it as long as you have your eggs, cheese, and spices. If you’ve got a lot of watery vegetables make sure to pat them dry or saute them so that the end product doesn’t turn out runny.

Ricotta Frittata
Serves 6
An easy creamy frittata
  1. 1 cup milk
  2. 1 cup ricotta cheese
  3. 1 cup cheddar
  4. 5 eggs
  5. 2 cups of veggies (any combo though I usually like to have onions in there)
  6. salt/pepper
  7. a pinch or mix of each: oregano, basil, chives, cayenne pepper, mustard, parsley, thyme or any other spice that goes well with savory flavors
  1. Chop your veggies as finely or roughly as you like, as well as grate the cheese.
  2. Mix all of the ingredients in a bowl until mixed thoroughly and the eggs are broken up.
  3. Pour the egg and vegetable mixture into a greased baking pan (8" cake pans will do). Note: If you're using a crust grease the pan, line it with crust and poke holes in the crust then pour in the mixture.
  4. Bake at 375 for 40-45 minutes or until the eggs have set (or the crust is golden).
  1. For this fritatta I used onions, tomatoes, peppers, mushrooms, spinach and chard but nearly any combination of vegetables works even a little cooked meat (ham or bacon) would go with this.
  2. You can make this with or without crust but since it's pretty rich I don't like it with the crust.
Mab Made Food


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