Ricotta Frittata With Tomato Salad
Ricotta Frittata With Tomato Salad takes approximately 25 minutes from beginning to end. One portion of this dish contains approximately 22g of protein, 28g of fat, and a total of 374 calories. This recipe serves 4 and costs $1.89 per serving. 140 people have tried and liked this recipe. If you have sugar, fresh basil, scallions, and a few other ingredients on hand, you can make it. It works well as a rather cheap main course. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is pretty good. Similar recipes are Onion, Ricottan and Tomato Frittata, Cherry Tomato, Sausage, Arugula, Ricotta Frittata, and Spicy Roasted Eggplant, Tomato, and Ricotta Frittata.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
8 large eggs
3 tablespoons chopped fresh basil
1/2 cup ricotta cheese (preferably fresh)
Kosher salt and freshly ground pepper
1/4 cup milk
3 tablespoons extra-virgin olive oil
1/3 cup grated parmesan cheese
1/2 small head radicchio, coarsely chopped (about 4 cups)
1 bunch scallions, sliced
Pinch of sugar
2 medium tomatoes, chopped
Equipment:
broiler
whisk
bowl
frying pan
spatula
Cooking instruction summary:
Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad. Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams Photograph by Antonis Achilleos
Step by step:
1. Position a rack 4 to 6 inches from the broiler and preheat the broiler.
2. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
3. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
4. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
5. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan.
6. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet.
7. Cut into wedges.
8. Serve with the tomato salad.
9. Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
