Grape Tomato and Ricotta Frittata
I've had the hankering for a few weeks now to make a rich and savory frittata. Egg dishes (like a frittata, an omelet, or quiche) are hearty and comforting, but they don't leave you with that overly-stuffed feeling. It's the perfect comfort food in the middle of summer. This particular frittata was inspired by a recipe I saw on Pinterest. I've tweaked it to my own tastes and I think you'll appreciate it as well. The original calls for prosciutto, but we don't eat pork - instead I added zucchini and button mushrooms. In my opinion, the changes make for a lovely, vegetarian-friendly dish that's a bit lower in fat and higher in nutrients.
The link to the original recipe can be found at the bottom of this post. Here's my version...
Grape Tomato and Ricotta Frittata
6 eggs
1/4 cup heavy cream
2 T. grated Parmesan cheese
Salt and pepper
3 T. olive oil
1/2 medium yellow onion, thinly sliced
1 medium Yukon Gold potato, thinly sliced
A handful Grape tomatoes, halved
1/3 cup zucchini (cut into thin rounds and then cut in half)
1 large button mushroom (or 2 smaller ones), thinly sliced
4 oz. whole milk ricotta
2 T. fresh chives, diced
1. Preheat the oven to 350 degrees. In a medium bowl, whisk the eggs, heavy cream, Parmesan, and salt and pepper. Set aside.
2. Heat the oil in an oven-proof skillet over medium heat. Add the onions and potatoes and allow them to cook until tender, stirring occasionally. Transfer to a paper towel lined plate to drain the excess oil. Add the zucchini and mushrooms to the skillet (you may need to add an extra tablespoon of oil to help them cook and brown slightly). Cook for a few minutes.
3. Add the onions and potatoes back to the skillet. Pour the egg mixture into the pan. Give the center a gentle stir to help it cook slightly. Place the tomatoes and small dollops of the ricotta onto the surface of the egg mixture.
4. Place the skillet in the oven and allow the frittata to cook for 12-15 minutes. Transfer to a plate and serve warm.
The link to the original recipe can be found at the bottom of this post. Here's my version...
Grape Tomato and Ricotta Frittata
6 eggs
1/4 cup heavy cream
2 T. grated Parmesan cheese
Salt and pepper
3 T. olive oil
1/2 medium yellow onion, thinly sliced
1 medium Yukon Gold potato, thinly sliced
A handful Grape tomatoes, halved
1/3 cup zucchini (cut into thin rounds and then cut in half)
1 large button mushroom (or 2 smaller ones), thinly sliced
4 oz. whole milk ricotta
2 T. fresh chives, diced
1. Preheat the oven to 350 degrees. In a medium bowl, whisk the eggs, heavy cream, Parmesan, and salt and pepper. Set aside.
2. Heat the oil in an oven-proof skillet over medium heat. Add the onions and potatoes and allow them to cook until tender, stirring occasionally. Transfer to a paper towel lined plate to drain the excess oil. Add the zucchini and mushrooms to the skillet (you may need to add an extra tablespoon of oil to help them cook and brown slightly). Cook for a few minutes.
3. Add the onions and potatoes back to the skillet. Pour the egg mixture into the pan. Give the center a gentle stir to help it cook slightly. Place the tomatoes and small dollops of the ricotta onto the surface of the egg mixture.
4. Place the skillet in the oven and allow the frittata to cook for 12-15 minutes. Transfer to a plate and serve warm.
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