Casey’s Vidalia Ricotta Frittata
Persons
4
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
Preparation
- 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.
Category
Breakfast