Tuscan Ricotta Frittata Recipe

Name: Tuscan Ricotta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1/2 cup sliced onion; 1 teaspoon minced garlic; 2 yellow squash (small and sliced 1/4 inch thick); 1 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram; salt & freshly ground black pepper; 6 eggs; 3/4 cup ricotta cheese; 1/4 cup grated parmesan cheese; 2 roma tomatoes, peeled, seeded and chopped

Servings: persons

2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 cup sliced onion
1 teaspoon minced garlic
2 yellow squash (small and sliced 1/4 inch thick)
1 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
salt & freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese
2 roma tomatoes, peeled, seeded and chopped

1
Preheat oven to 375u00b0F.
2
Coat bottom of a large cast iron skillet with olive oil.
3
Add squash, onions, garlic, marjoram, and salt and pepper to taste and saute over medium heat until onions are translucent and very aromatic and squash are softened but not cook through, about 5-7 minutes.
4
In a bowl combine eggs, ricotta, and Parmesan and whisk until smooth.
5
Add egg mixture to squash-onions and stir gently to incorporate mixture.
6
Cook frittata on stovetop until eggs start to set; transfer skillet to oven.
7
Bake for 12-15 minutes, or until firm.
8
Run knife around edge and turn frittata out onto a large serving plate.
9
Scatter chopped tomatoes over frittata, drizzle with olive oil, if desired, and slice into wedges; serve immediately.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus more for drizzling, 1/2 cup sliced onion, 1 teaspoon minced garlic, 2 yellow squash (small and sliced 1/4 inch thick), and more.

Yes, Tuscan Ricotta Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Ricotta Frittata

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