BAKED RICOTTA FRITTATA WITH FRESH MINT
This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, lunch, quick, appetizer, main course, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
- Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 0 grams, TransFat 0 grams
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Amara Harris
[email protected]This frittata is so versatile. I've made it with different cheeses, vegetables, and herbs, and it's always delicious.
Lisa Warner
[email protected]I'm always looking for new and interesting frittata recipes. This one is definitely a keeper.
Noman yg Daudi
[email protected]This is a great recipe for using up leftover vegetables. I added some chopped broccoli and zucchini to mine and it was delicious.
Mike McCallan
[email protected]I'm not a big fan of mint, so I substituted basil in this recipe. It turned out great!
Habiba Salehe
[email protected]This frittata is perfect for a summer picnic. It's light and refreshing, and it's easy to transport.
kV Karin
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it and asked for the recipe.
Md Alauddin
[email protected]I'm a vegetarian and I love that this recipe doesn't contain any meat. It's a great way to get my protein and vegetables in.
Samuel Antwi
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it on Sundays and then reheat it throughout the week for breakfast or lunch.
Gase Mikaele
[email protected]I followed the recipe exactly but my frittata didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Hendricks Yeboah
[email protected]This frittata was a little bland for my taste. I think I would have liked it better if I had added some more salt and pepper.
Magyar Telea
[email protected]I love how customizable this recipe is. I added some chopped spinach and sundried tomatoes to mine and it was delicious. Definitely a keeper!
Elijah muhoro
[email protected]This was my first time making a frittata and it was so easy! I followed the recipe exactly and it turned out beautifully. The ricotta cheese made it so moist and creamy.
Arshad Muhammad Arshad
[email protected]I've made this frittata several times now and it always turns out perfectly. It's a great way to use up leftover ricotta cheese and it's also a very versatile dish. I've added different vegetables, herbs, and cheeses to it and it's always delicious.
RABICAT RASTA
[email protected]This baked ricotta frittata was a hit with my family! The combination of ricotta cheese, fresh mint, and eggs created a fluffy and flavorful dish that was perfect for a weekend brunch.