May 7, 2012

Red Pepper Ricotta Frittata

I’m Back! And for real this time! The last few months of the Masters program completely took over. Any time I sat down to write my time was completely taken over by my professional paper or some other random paper. By the time I found a few moments of rest I was so worn out from forming competent sentences that I think I would have made all posts pictures only! It would have been maybe a list of ingredients and then left up to you to play a guessing game on how to combine everything together to get your creation to match the pictures. That could have been interesting if nothing else! However, I’m happy to report ┬áthat I have another degree down and only one more to go! Graduation was Friday night and it was a blast! It felt so amazing to walk across that stage knowing that another chapter was complete and that I had such an amazing family and wonderful friends supporting me every step of the way!

Despite being completely involved with school and work, I did manage to carve out some quality time in the kitchen these past few months. It was my break from all the reading and writing you could say! This red pepper ricotta frittata was my Easter brunch study break and I must admit, my very first frittata ever. It was not only fun to say ricotta frittata all morning but it was also so delicious! For some reason a frittata just seemed a bit intimidating to me and I always steered clear. I was pleasantly surprised by how easy it was and can attest to the idea that it’s way more impressive in looks than it is in complicated cooking skills! It was a hit at my Easter brunch and will definitely make a second appearance!

Here is everything you need:


(Adapted from Lidia Bastianich. Serves 4 to 6.)

  • 1-2 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • 1 large ripe tomato, sliced
  • 8 large eggs
  • 1/2 teaspoon kosher salt
  • 8 large basil leaves, shredded
  • 1/3 cup Parmesan cheese, freshly grated
  • 6 tablespoons ricotta cheese

Start by preheating the oven to 375 F. You are going to prepare everything on the stove but finish the frittata in the oven. In order to do this it is important to start cooking in a large ovenproof skillet. Heat the olive oil in that skillet on medium heat and add the onions and red pepper. Let this cook until both are softened, about five minutes. Push both the onion and pepper to the side of the pan and then add the slices of tomato in a single layer. Let them cook for about 30 seconds on each side to give them some nice color and to soften them just a bit. Remove the tomatoes and allow the onions and pepper to continue cooking for just a few more minutes. While cooking, beat the eggs with the salt in a large bowl. Once completely combined, add the basil and the Parmesan cheese. Pour this mixture into the pan with the onions and pepper. Reduce the heat to medium-low and just let things cook for about three minutes. Slowly but surely you will see eggs start to set at the edges. Add the tomato slices to the top, along with the dollops of ricotta cheese. It almost looks like a pizza!

After you see the edges start to set, pop the whole thing in the oven. Let the frittata cook in the oven for 15-20 minutes. The top will become a golden brown. Once done, be sure to grab some oven mitts and remove the pan from the oven. The oven mitt reminder may sound silly but I needed that reminder once removed from the oven! The handle needs a sticky note that says “I’M HOT” in bold!

Let the frittata sit for just a few minutes and then run a knife around the edges. Place one plate on top of the pan and flip. Then take a second plate and place that on top of the frittata and flip one more time so everything is right side up!

Just slice it up in as many slices as you need or want and you are ready to eat! This was the perfect thing to make for a day where we wanted something a little fancier than just normal scrambled eggs for brunch but didn’t want to spend too much time in the kitchen. It felt and looked fancy but didn’t require much from me, which I loved! The only special thing to remember is to get a pan that can go from the stove to the oven. You’ll impress yourself and others with the result! For now, that’s red pepper ricotta frittata…in the shell of a nut!

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