Baked Ricotta Frittata With Fresh Mint
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 6large or extra large eggs
- Salt
- freshly ground pepper to taste
- 1cup fresh ricotta
- 3tablespoons chopped fresh mint
- 1garlic clove, minced or mashed in a mortar and pestle
Nutritional analysis per serving (6 servings)
185 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 245 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about ½ teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
- Step 2
Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.
- Advance preparation: The frittata can be made several hours ahead and refrigerated.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Doubled the recipe for a Mother's Day brunch. Used sun-dried tomatoes, three cloves garlic, herbs de provence and caramelized mushrooms. Took about 45 minutes to bake. Turned out very nice!
reduced recipe to 4 eggs, cooked 15+ min. in convection oven
I used asparagus, fresh basil, and some micro greens that needed to be used up. I did have to bake it for about 40 minutes, but it was easy and delicious both warm and cold the next morning for breakfast.
Decent base for a frittata, definitely needs some love though w/ extra ingredients. Also needs more salt. To be honest, this would work better as a no recipe recipe with various suggestions for readers. As is, it's 3 stars. I stumbled across it because I needed a way to use up a bunch of extra ricotta.
Used this recipe as a template, very helpful. High protein (12 mg per serving!) which as an anemic vegetarian is a big plus for me. Added sauteed peppers and onions which were in the freezer from a big batch made in summer. Also additional herbs from my windowsill. Used a springform pan, but any deep pan would do. Using this as a base to riff on. Excellent!
This is delicious frittata, light and fluffy with a delicate, less “Eggy” flavor. I am on Keto and my husband made this for my lunches. Added asparagus the second time and I’d say it’s perfect.