Kimberton Whole Foods customer, MaryAnn Neblock, was kind enough to share this photo and recipe for Ricotta Frittata with us. She says that it’s absolutely delicious prepared with local Natural by Nature organic ricotta and local eggs from our store. Find the original recipe from Lidia Bastianich here. Feel free to experiment with other vegetables or cheeses. Let us know what combinations you come up with, or share how the recipe turned out for you in the comments below!
Lidia Bastianich’s Ricotta Frittata
Serves 2 to 3 as a main meal
What You’ll Need
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced 1/4-inch thick
- 1 ripe large tomato, sliced 1/2-inch thick
- 8 large eggs
- 1/2 teaspoon kosher salt
- 8 large basil leaves, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
- 6 tablespoons fresh ricotta, drained
Preheat oven to 375 degrees F. Heat oil in a 10-inch nonstick skillet over medium heat. Add onions and cook until softened, about 5 to 6 minutes. Push onion slices to one side of the skillet, and lay the tomato slices in one layer in the cleared space. Sear the tomato, turning once until the slices soften just at the edges, about 30 seconds per side. Remove tomatoes to a plate, let onions continue to cook while you prepare the eggs.
In a bowl, beat eggs with the salt. Stir in basil and 1/4 cup of the grated cheese until well mixed.
Spread the onion slices in an even layer in the bottom of the skillet and pour eggs on top. Reduce heat to medium-low and let cook until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
Arrange tomato slices on top of the frittata and drop tablespoons of the ricotta between the tomato slices. Sprinkle all over with the remaining grated cheese. Bake frittata until set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.