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Italian Frittata Recipe

Updated on April 11, 2013

Italian Frittata Recipe

5 stars from 2 ratings of Italian Frittata

Your Nugget of Nutritional Info for this post:

Basil is the high-lite of this tasty bite. An aromatic herb from the mint family, it's good for more than just pesto...it's good for you! It contains phytochemicals and essential oils found in many, such stinky herbs

Italian large-leaf basil--the most commonly used variety--acquires its odor from a combination of linalool and methyl chavicol oils, and defends your body against bacteria and fungi. An anti-inflammatory that promotes cardiovascular health, as well, it's virtually calorie-free at just 7 calories per TBSP, and is a delicious source for vitamin K, zinc, calcium, magnesium, potassium and fiber.

The Results!

Source

The Ingredients:

Recipe in Rebus:

place croutons in baggy, and crush with meat mallet
place croutons in baggy, and crush with meat mallet
Left to right, top to bottom, shallots and garlic prep
Left to right, top to bottom, shallots and garlic prep
Left to right, top to bottom, herb prep
Left to right, top to bottom, herb prep
seed and dice tomatoes
seed and dice tomatoes
crack eggs, using 5 yolks and 3 whites
crack eggs, using 5 yolks and 3 whites
mix, and add to larger bowl
mix, and add to larger bowl
add cream
add cream
add ricotta to egg mixture
add ricotta to egg mixture
once oil and butter is sizzling, add shallots to pan
once oil and butter is sizzling, add shallots to pan
add garlic next
add garlic next
add egg mixture
add egg mixture
gently manipulate edges to ensure they don't stick
gently manipulate edges to ensure they don't stick
fork that egg!!
fork that egg!!
once mixture is somewhat set, layer provolone slices
once mixture is somewhat set, layer provolone slices
add herbs
add herbs
add tomatoes
add tomatoes
sprinkle parmesan
sprinkle parmesan
sprinkle crushed croutons
sprinkle crushed croutons
finish under broiler
finish under broiler

Cook Time

Prep time: 25 min
Cook time: 5 min
Ready in: 30 min
Yields: serves 2

Ingredients

  • 5 eggs, free range and cage free
  • ½ cup ricotta
  • ¼ cup heavy cream
  • 4 slices provolone cheese
  • ¼ cup Parmesan
  • ½ cup croutons, Italian Style
  • 2 tomatoes
  • 4-6 cloves garlic
  • 1 medium shallot
  • ¼ cup basil
  • ¼ cup oregano
  • 2 pats butter, or butter substitute
  • 2 TBSP. olive oil

How to Do It:

  1. Place croutons in a plastic bag, and crush coarsely with meat mallet. (a food processor renders the croutons too pulverized) Set aside.
  2. Gather your shallots and garlic, and mince, keeping separate. Set aside.
  3. Clean herbs, mince, and set aside. It doesn't matter if these get mixed up.
  4. Seed and dice tomatoes, and set aside.
  5. Time to make the egg mixture! Crack 5 eggs, but use only 3 of the whites. Mix together and pour into mixing bowl.
  6. Add cream.
  7. Add ricotta and mix well.
  8. Heat butter and oil to sizzling in pan.
  9. Add shallots first, and cook until near translucent.
  10. Add garlic, and cook 1-2 minutes longer.
  11. Pour egg mixture into pan, and turn heat down to medium.
  12. As egg mixture cooks, gently work the edges with spatula to ensure it doesn't stick. You'll need to intermittently prick the center of the frittata with a fork, as well, to keep moving the uncooked portion of the mixture to the bottom. Do this delicately, to guarantee wholeness of final product
  13. Once the egg mixture starts to gel a bit, layer the provolone slices onto it.
  14. Sprinkle herbs evenly.
  15. Add tomatoes in the same fashion.Once the frittata is almost set, showing only a small portion of runny egg mixture on top--
  16. Sprinkle Parmesan, and then--
  17. Sprinkle crushed croutons.
  18. Place under broiler to finish. This only takes a second of zapping, and honestly? I'd reverse the layering order of Parmesan and croutons, so that the cheese protects the croutons from burning. (you live and you learn!)
  19. Remove and cut into pie-like sections.
  20. Add corn cakes, or home-style potatoes, and you've got yourself a yummy dish for breakfast, lunch or dinner!

Cut like a pie into slices!

Source

Comments

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    • Efficient Admin profile image

      Efficient Admin 4 years ago from Charlotte, NC

      This looks like a very interesting dish and your photos are very organized and beautiful. Thanks for sharing.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      @Efficient Admin

      Thank you Michelle. The cream and cheese make for a satisfying bite, and the veggies dress it up in vitamins. :)

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      This looks delicious! I like having a good egg meal every so often. I usually have an omelette or egg sandwich when I'm in the mood for it, but I'm going to try a fritatta sometime. Looks delicious, and I love the photos!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      I wasn't sure how the ricotta would cook up with the egg mixture, but wow! It enhanced the fluffiness of the eggs, and didn't burn like a dry cheese might. I bet marscapone would be an awesome choice, too, and this dish is as easy to make as any omelette.

      Thank you for the vote of confidence, Kathryn. Hope your day is going great. :)

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