Name: Italian Ricotta Frittata
Yield: 4 servings
Ingredients: 4 Egg Whites; 2 Eggs; 1 cup Ricotta Cheese; 1/4 cup Chopped Sun Dried Tomatoes; 1/4 cup Chopped Fresh Basil, With Extra For Garnish; 1 tablespoon Chopped Fresh Oregano; 1 tablespoon Olive Oil; 4 Garlic Cloves, Minced; 1 pinch Freshly Milled Black Pepper; 1 pinch Salt; 1 Medium Tomato, Cut Into 1/4 inch Round Slices

Servings: 4 persons

4 Egg Whites
2 Eggs
1 cup Ricotta Cheese
1/4 cup Chopped Sun Dried Tomatoes
1/4 cup Chopped Fresh Basil, With Extra For Garnish
1 tablespoon Chopped Fresh Oregano
1 tablespoon Olive Oil
4 Garlic Cloves, Minced
1 pinch Freshly Milled Black Pepper
1 pinch Salt
1 Medium Tomato, Cut Into 1/4 inch Round Slices

1
Set a rack on the middle shelf of the oven and preheat to 400u00b0F.
2
In the medium bowl, whisk together the eggs, ricotta, sun dried tomatoes, basil and oregano.
3
In a 10 inch ovenproof skillet over high heat, warm the oil. Add the garlic, pepper, salt and saute until garlic is lightly browned, about 1 minute.
4
Add the egg and ricotta mixture to the skillet and stir to combine. Carefully place the tomato slices on top of the egg mixture. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.
5
Sprinkle with basil, cut into wedges, and serve hot or warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Italian Ricotta Frittata

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