Ingredients with Measurements:
- 8 large eggs
- 1/2 cup ricotta cheese
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, ricotta cheese, chopped artichoke hearts, grated Parmesan cheese, chopped parsley, salt, and black pepper.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and golden brown on top.
6. Remove the skillet from the oven and let the frittata cool for a few minutes.
7. Use a spatula to loosen the edges of the frittata from the skillet, then slide the frittata onto a serving plate.
8. Cut the frittata into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 4g
- Protein: 16g
Substitutions for ingredients:
- Instead of canned artichoke hearts, you can use frozen or fresh artichoke hearts.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use any other hard cheese, such as Pecorino Romano or Asiago.
Variations:
- You can add other vegetables to the frittata, such as spinach, mushrooms, or roasted red peppers.
- You can add cooked bacon, ham, or sausage for a meatier frittata.
- You can use different herbs, such as basil, thyme, or oregano.
Tips and Tricks:
- Make sure to whisk the egg mixture well to incorporate the ricotta cheese and prevent lumps.
- Use a non-stick skillet to prevent the frittata from sticking.
- If the frittata is not fully set after baking, you can broil it for a few minutes to brown the top.
Storage Instructions:
- You can store the leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the frittata on a platter with a sprinkle of chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
Troubleshooting Advice:
- If the frittata sticks to the skillet, use a spatula to loosen it gently.
- If the frittata is too dry, you can add a splash of milk or cream to the egg mixture.
Food Safety Advice:
- Make sure to cook the frittata until it is fully set and the internal temperature reaches 160°F to prevent foodborne illness.
Food History:
- Frittata is an Italian dish similar to an omelet, but cooked without folding the eggs over the filling. It is a popular dish for breakfast, lunch, or dinner.
Flavor Profiles:
- The ricotta and artichoke frittata has a creamy and savory flavor, with a hint of nuttiness from the Parmesan cheese.
Serving Suggestions:
- Serve the frittata warm or at room temperature, with a side of crusty bread or toast.
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Region: Italian