Ricotta Frittata

The further we get into winter the more I crave sunshine, sailing and summer salads.  I have been making some dishes with the seasonal ingredients that are available at my local markets which is helping me to continue on this journey of eating healthier and living well.

Sundays present a different kind of challenge. That is the day when I like to relax, write and spend quality time with family and friends.  On days like this I need to be inspired with new and delicious recipes. Without inspiration I will snack and munch my way through the day with an endless stream of sugary carbs.

This Ricotta Frittata makes a lovely Sunday brunch or lunch. The texture is light and fluffy with little clouds of ricotta cheese floating across the eggs. Sprinkle with fresh chives and you have a tasty treat to start your day.

Ricotta Frittata

Makes 6 servings


3 tbsp. olive oil
6 eggs
½ c. onions, finely chopped
3 tbsp. olive oil
¾ c. ricotta cheese
3 tbsp. grated parmesan cheese
1 tsp. fresh chives, chopped
Kosher salt
Freshly ground black pepper

Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, and salt and pepper to taste and sauté over medium heat until the onions are translucent, 5 to 7 minutes.

In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth.

Add the egg mixture to the sautéed onions and stir. Sprinkle with chives. 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.

Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately.

Original Recipe from Epicurious.com


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