Ricotta and Onion Frittata

Ricotta and Onion Frittata

Because I’ve fallen in love with Italian food any word that sounds Italian is like a sweet whisper to my ear. Frittata, ricotta, mozzarella, bruschetta etc etc, all this words sound so great. When I hear them I can only imagine a couple of Italian men wildly gesticulating with their hands and talking with so much passion that you’re afraid to say something, just so you don’t stir them even more.

But, what’s this frittata all about? Well, let me explain it in simple words as I see it. In essence it’s like an omelette, but a bit different. The main difference is that in a frittata you add all the other ingredients, like the onions, ricotta or tomatoes while the eggs are still raw and in most cases the whole thing is cooked in an oven. This may not be the technique passed down from generation to generation, but it does a pretty good job.

Now, basically that’s it. All that is left is how far your imagination takes you and what ingredients you throw in the pan. I’m curious, have you ever made a frittata? If yes, share some tips with us!

Ricotta and Onion Frittata
Serves: 4
  • 8 large eggs
  • 2 tablespoons of extra-virgine olive oil
  • 1 big onion, sliced julienne
  • 8 teaspoons of ricotta cheese
  • a bunch of parsley or basil leaves
  • salt
  • freshly ground black pepper
  1. Preheat your oven at 410 F / 210 C. In a bowl crack open the eggs, throw away the eggshells and beat until you get a beautiful uniform color. Take the parsley or basil leaves and chop them to your liking, finely or not they will work nicely either way, and throw them into the bowl with the eggs. Season with salt and pepper and stir a bit.
  2. Heat your olive oil in a non-stick oven proof pan and drop in the sliced onion. Fry the onion pieces for a couple of minutes, until soft. Pour the egg mixture on top and stir gently. Leave on the heat for 30 seconds to one minute. In the meantime spoon randomly the ricotta cheese on top of the eggs and then place the pan in the oven.
  3. When beautifully golden with a hint of brown get the pan out of the oven and let it cool for a couple of minutes,
  4. Slice it however you want and serve with toast bread and a simple tomato salad.

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