Best Ricotta And Roasted Red Pepper Frittata Recipes

Ricotta Frittata image

Provided by Cesare Casella

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus more for drizzling
1/2 cup sliced onions
1 teaspoon chopped, fresh marjoram
Salt
Freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
3 tablespoons grated Parmesan cheese

Steps:

1. Preheat the oven to 375°F.
2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.

Roasted Red Pepper and Fresh Herb Frittata image

Provided by The Hearty Boys

Categories main-dish

Time 45m

Yield 12 wedges

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.

Ricotta and Roasted Red Pepper Frittata image

Provided by Manami

Categories Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup grated pecorino cheese
2 tablespoons roughly chopped flat leaf parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano
8 eggs, beaten
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 large yellow onion, halved and thinly sliced
3 fresh scallions, chopped fine
2 fingerling potatoes, peeled and sliced into 1/8-inch rounds
1 red bell pepper, roasted, peeled, and cut into1/4-inch strips (don't used the bottled kind, the integrity of the dish will be ruined, they are too runny!)
1 cup homemade ricotta cheese (we used Publix brand) or 1 cup store-bought ricotta cheese (we used Publix brand)

Steps:

Arrange a rack in the middle of the oven and heat to 425°F
In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
Remove skillet from heat.
Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake until lightly browned and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it.
Slide the frittata onto a serving plate; season with more black pepper, if you like.
Enjoy!