Baked Ricotta Frittata With Fresh Mint

Bardzo delikatne, serowe.. The frittata can be made several hours ahead and refrigerated, but fresh is the best!

Serves 6

  • 2 tablespoons olive oil
  • 6 large or extra large eggs
  • Salt and freshly ground pepper to taste
  • 250 ml fresh ricotta
  • 3 tablespoons chopped fresh mint
  • 1 garlic clove, minced or mashed in a mortar and pestle
  1. Preheat the oven to 350F/175C degrees.
  2. Place the oil in a 2 l baking dish or a large cast iron skillet.
  3. Rub the oil over the sides of the pan, and place in the oven.
  4. Meanwhile, whisk the eggs in a large bowl.
  5. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic.
  6. Remove the baking dish from the oven and scrape in the egg mixture.
  7. Return to the oven, and bake 30 minutes or until lightly coloured on the top and set.
  8. Remove from the heat, and allow to sit for 10 minutes or longer before serving.
  9. Serve hot, or allow to cool and serve at room temperature.
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