Best Ricotta Chive Frittata Recipes

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GREEN GARLIC, CHIVE AND RED PEPPER FRITTATA



Green Garlic, Chive and Red Pepper Frittata image

Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can't find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 large red bell pepper, seeded and cut in small dice
2 bulbs green garlic, trimmed of stalks and papery layers, sliced
Salt
6 eggs
1 cup whole-milk ricotta
1/4 cup minced or snipped chives
Freshly ground pepper

Steps:

  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Whisk in the ricotta, salt (about 1/2 teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn't burn. The eggs should be just about set on the bottom; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO CHIVE FRITTATA



Potato Chive Frittata image

I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!

Provided by CookingONTheSide

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb tiny new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup fresh chives, chopped
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 (15 ounce) container part-skim ricotta cheese
8 ounces low-fat cheddar cheese, grated (2 percent)

Steps:

  • Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
  • Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
  • Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
  • Preheat oven to 350 degrees and arrange rack in center of oven.
  • Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
  • Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
  • Whisk together flour, chives, baking powder and pepper in a bowl.
  • Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
  • Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
  • Let cool 5 minutes.
  • Run a small knife around edge of frittata and gently slide onto a platter.
  • Serve warm.

RICOTTA FRITTATA



Ricotta Frittata image

Provided by Cesare Casella

Categories     Cheese     Egg     Breakfast     Brunch     Wheat/Gluten-Free     Dinner     Buffet     Parmesan     Ricotta     Shower     Party     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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