Italian Ricotta Frittata

By • March 17, 2011 • 3 Comments



Author Notes: Inspired by the New York Times Article, “Debate in an Eggshell – Yolks vs. Whites,” by Elaine Louie (published, March 8th, 2011) I set out to create a flavorful predominately egg white frittata. While this recipe works with all egg whites, the inclusion of two whole eggs adds nutritional value and creates an overall richer frittata.Victoria Yoffie

Serves 6-8

  • 4 Egg Whites
  • 2 Eggs
  • 1 cup Ricotta Cheese
  • 1/4 cup Chopped Sun Dried Tomatoes
  • 1/4 cup Chopped Fresh Basil, With Extra For Garnish
  • 1 tablespoon Chopped Fresh Oregano
  • 1 tablespoon Olive Oil
  • 4 Garlic Cloves, Minced
  • 1 pinch Freshly Milled Black Pepper
  • 1 pinch Salt
  • 1 Medium Tomato, Cut Into 1/4 inch Round Slices
  1. Set a rack on the middle shelf of the oven and preheat to 400ºF.
  2. In the medium bowl, whisk together the eggs, ricotta, sun dried tomatoes, basil and oregano.
  3. In a 10 inch ovenproof skillet over high heat, warm the oil. Add the garlic, pepper, salt and sauté until garlic is lightly browned, about 1 minute.
  4. Add the egg and ricotta mixture to the skillet and stir to combine. Carefully place the tomato slices on top of the egg mixture. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.
  5. Sprinkle with basil, cut into wedges, and serve hot or warm.
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Comments (3) Questions (0)

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over 3 years ago Heidi Fahey

Can't wait to make this. It looks amazing!!!

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over 3 years ago Helfetfam

So easy! So delicious! Moist without being runny!
Devoured by enthusiastic house guests!

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over 3 years ago peggy_shelly

This is wonderful! I love how the ricotta adds a creaminess to the frittata (without a lot of extra fat/calories!), that really counteracts the dryness that I usually find with egg white dishes. Ricotta also provides such a nice change from the ubiquitous goat or feta cheese.