Italian > Egg > Frittata

Ricotta Mustia Frittata Recipe

Ingredients with Measurements:
- 8 large eggs
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- 1/2 cup chopped roasted red peppers
- 1/4 cup sliced black olives

Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, whisk together eggs, ricotta cheese, Parmesan cheese, parsley, basil, oregano, salt, and black pepper.
3. Heat olive oil in a 10-inch non-stick skillet over medium heat.
4. Add onion and garlic and cook until softened, about 5 minutes.
5. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
6. Add roasted red peppers and black olives and cook for 1-2 minutes.
7. Pour the egg mixture into the skillet and stir to distribute the vegetables evenly.
8. Cook over medium heat until the edges start to set, about 5 minutes.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the top is golden brown.
10. Remove from oven and let cool for a few minutes before slicing and serving.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings

Nutritional information:
Calories: 246
Fat: 18g
Carbohydrates: 6g
Protein: 16g
Sodium: 553mg
Sugar: 2g

Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of mushrooms, you can use zucchini or spinach.
- Instead of roasted red peppers, you can use sun-dried tomatoes.

Variations:
- Add cooked bacon, ham, or sausage for a meatier frittata.
- Use different herbs such as thyme, rosemary, or chives.
- Add different vegetables such as broccoli, cauliflower, or bell peppers.
- Use different cheeses such as cheddar, feta, or blue cheese.

Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a whisk to mix the eggs and cheese together thoroughly.
- Don't overcook the vegetables before adding the egg mixture to the skillet.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftover frittata in the microwave or in a preheated oven at 350°F for 10-15 minutes.

Presentation ideas:
Serve the frittata on a platter with fresh herbs and sliced tomatoes.

Garnishes:
Garnish with fresh herbs such as parsley, basil, or oregano.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring it to the oven.
- If the frittata is not setting in the center, cover the skillet with a lid or aluminum foil and cook for a few more minutes.

Food safety advice:
Make sure to cook the frittata to an internal temperature of 160°F to ensure that it is safe to eat.

Food history:
Ricotta mustia frittata is a traditional Italian dish that originated in the region of Campania.

Flavor profiles:
Creamy, savory, herbaceous, tangy

Serving suggestions:
Serve as a main dish for breakfast, brunch, or dinner.

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Region: Italian

Taste: Savory, Creamy, Rich, Tangy, Herby