Breakfast > Italian > Frittata

Ricotta and Sage Frittata Recipe

Ingredients with Measurements:
- 8 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil

Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Rubber spatula

Step-by-step instructions:

1. Preheat your oven to 375°F.

2. In a large mixing bowl, whisk together the eggs, ricotta cheese, parmesan cheese, chopped sage leaves, salt, and black pepper until well combined.

3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.

4. Once the oil is hot, pour the egg mixture into the skillet and cook for 3-4 minutes or until the edges start to set.

5. Use a rubber spatula to gently lift the edges of the frittata and allow the uncooked eggs to flow underneath.

6. Once the frittata is mostly set but still slightly runny on top, transfer the skillet to the preheated oven.

7. Bake for 8-10 minutes or until the frittata is fully set and golden brown on top.

8. Remove the skillet from the oven and let the frittata cool for a few minutes.

9. Use a rubber spatula to loosen the edges of the frittata from the skillet and slide it onto a serving plate.

10. Slice the frittata into wedges and serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 2g
- Protein: 17g

Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Sage leaves can be substituted with thyme or rosemary.

Variations:
- Add chopped cooked bacon or ham for a meatier frittata.
- Add sautéed mushrooms or onions for extra flavor.
- Top the frittata with sliced tomatoes or avocado before baking.

Tips and tricks:
- Use a non-stick skillet to prevent the frittata from sticking.
- Don't overcook the frittata in the skillet before transferring it to the oven, as it will continue to cook in the oven.
- 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:
- To reheat the frittata, place it on a microwave-safe plate and microwave on high for 30-60 seconds or until heated through.

Presentation ideas:
- Serve the frittata on a bed of arugula or mixed greens for a colorful presentation.
- Garnish with fresh herbs or grated cheese before serving.

Garnishes:
- Fresh sage leaves
- Grated parmesan cheese
- Chopped chives

Pairings:
- Serve with a side of roasted potatoes or a simple green salad.

Suggested side dishes:
- Roasted potatoes
- Mixed green salad
- Grilled asparagus

Troubleshooting advice:
- If the frittata is sticking to the skillet, use a rubber spatula to gently loosen the edges before flipping it over.
- If the frittata is not fully set in the oven, bake for an additional 2-3 minutes until fully cooked.

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

Food history:
- Frittatas are a traditional Italian dish that originated in the countryside as a way to use up leftover ingredients.

Flavor profiles:
- Creamy, savory, and slightly tangy from the ricotta cheese.

Serving suggestions:
- Serve the frittata for breakfast, brunch, or a light lunch.

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Region: Italian

Taste: Savory, Herby, Creamy, Eggy, Tangy