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Vidalia Ricotta Frittata Recipe

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This recipe for Vidalia Ricotta Frittata is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
½ cup grated Romano
6 basil leaves, coarsely chopped
2 sprigs fresh rosemary, chopped
1 Vidalia onion, thinly sliced
2 cups fresh spinach
½ cup whole milk ricotta
Kosher salt Fresh ground black pepper
Directions:
Directions:
Preheat oven to 400. Whisk together eggs, Romano, basil leaves, rosemary, pinch of salt and a few grinds of pepper in a medium bowl and set aside.

Heat olive oil in a medium ovenproof skillet over medium high heat. Add onion and cook until softened, 5 minutes. Add spinach cook until wilted, about 1 minute, reduce heat add egg mixture and stir until combined. Spoon ricotta on top and distribute evenly.

Cook on stove until frittata sets 2 to 3 minutes. Place pan in oven and bake for 9 minutes. Place under broiler for 1-2 minutes to set top of frittata and bake ricotta cheese a bit more if desired.

Frittata will slide out of pan easily onto platter, cut into wedges, serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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