Frittata di Arugula e Ricotta
Try this Frittata di Arugula e Ricotta recipe, or contribute your own.
Try this Frittata di Arugula e Ricotta recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 1/8 teaspoon freshly ground black pepper
- 8 large eggs
- 1/2 pound tightly packed arugula (stems removed)
- 2 cloves of garlic (thinly sliced or minced)
- 1/4 pound freshly grated pecorino romano
- 1/2 pound fresh ricotta (strained well)
- Carbohydrate 1.17889159722222 g
- Cholesterol 564 mg
- Fat 15.4199506944444 g
- Fiber 0.0757659713162316 g
- Protein 16.8351622916667 g
- Saturated Fat 4.43186319444444 g
- Serving Size 1 1 people (234g)
- Sodium 187.795361111111 mg
- Sugar 1.10312562590599 g
- Trans Fat 2.28549869444444 g
- Calories 210 calories
Step-by-step
- In a medium non-stick frying pan add the olive oil and heat on medium, add the garlic and arugula.
- Stir and cook till wilted, remove from the frying pan, chop coarsely and put to the side.
- In a large bowl, beat the eggs, and the rest of the ingredients.
- Whisk the eggs with a fork till well blended (don't over whisk as you want the frittata to be light and fluffy), add the arugula and mix lightly till well blended.
- Traditional Frittata is pan fried, and flipped till well browned on both sides; very impressive and entertaining to your guests if your wrist can do the perfect flip; but a better choice vs. flipping is to cover the frying pan with a large flat dish, and flipping the frittata into the dish, then gently sliding the frittata back into the pan to continue cooking.
- Baking Frittata will give you a similar effect without the flipping.... Simply mix the egg mixture as stated above, and put the ovenproof pan, or you can also use a small flat baking sheet lined with parchment paper, or coated with cooking spray, and bake in the preheated oven till golden and puffy. (I personally like the bottom of my frittata to have that original pan fried caramelized crust..
- My favorite way; Semi-Baked. Preheat the oven to 375. In a large non-stick oven proof frying pan, add the oil, heat till lightly bubbly, add the egg mixture and cook on low-medium heat for about 8-10 minutes, gently lift the border of the frittata to see if browned, once browned on the bottom, put the pan in the oven and continue cooking the frittata in the oven till golden brown and fluffy.
- Remove from oven (make sure you use oven proof gloves, or thick kitchen towels).
- Let it set till room temperature and transfer onto a very pretty flat dish, slightly larger than the frittata, but similar in round shape.
My Arugula and Ricotta Frittata: A Simple Yet Elegant Brunch
Weekends are precious. They’re the time I get to slow down, spend time with family, and indulge in leisurely brunches. For me, that often involves a frittata. This arugula and ricotta frittata isn't just a quick and easy meal; it's a celebration of simple flavors and fresh ingredients. It’s incredibly versatile, too. I've perfected a few methods over the years, from a classic pan-fried version to a more convenient baked option. No matter which method you choose, the result is consistently delicious. The peppery arugula pairs beautifully with the creamy ricotta and the sharp Pecorino Romano, creating a symphony of textures and tastes that keeps me coming back for more.
The beauty of a frittata lies in its adaptability. It's a blank canvas for culinary creativity. I often experiment with different cheeses, herbs, and vegetables, depending on what’s fresh at the farmers' market or what I have lingering in my refrigerator. One time, I added roasted red peppers for a touch of sweetness, another time, I swapped the arugula for spinach, and sometimes I even throw in some sautéed mushrooms. The possibilities are truly endless! The key is to use high-quality ingredients – the better the ingredients, the better the frittata. That’s why I always opt for fresh, locally sourced arugula when possible.
This recipe is more than just a meal; it’s a way to connect with my family and enjoy the simple things in life. The aroma of the baking frittata filling the kitchen on a Sunday morning is pure comfort. It's a dish that effortlessly transitions from a casual weekend brunch to a more sophisticated gathering with friends. And the best part? The leftovers are just as delicious the next day, making it a perfect make-ahead dish for busy weeknights. Whether you're a seasoned cook or a kitchen novice, this arugula and ricotta frittata is a recipe you'll want to keep in your culinary repertoire. Try it, and let me know what you think! Maybe you’ll even discover your own favorite variations.
Tips for Frittata Success:
- Don't over-whisk the eggs: Over-whisking will result in a tough frittata. A few gentle whisks are all you need to combine the ingredients.
- Low and slow is key: Cooking the frittata over low to medium heat ensures even cooking and prevents burning.
- Use good quality ingredients: The flavor of your frittata will only be as good as the ingredients you use. Splurge on fresh, flavorful ingredients whenever possible.
- Get creative with additions: Don't be afraid to experiment with different vegetables, cheeses, and herbs.
Serving Suggestions:
- Serve warm or at room temperature.
- Pair with a simple side salad for a complete meal.
- Enjoy with crusty bread for dipping into the creamy ricotta.
- Garnish with fresh herbs for an extra touch of elegance.
