ricotta frittata
This is a play on malfatti with browned butter and crispy sage from al di la tratorria
INGREDIENTS
Serves 4 with a salad or some sautéed greens
Preheat oven to 400
8 eggs
1/2 cup milk
8 oz drained ricotta
10 oz frozen chopped spinach squeezed out thoroughly
salt and pepper to taste
3 T olive oil or butter
FOR GARNISH:
freshly grated parmesan
2 TBSP butter
10 sages leaves thinly sliced
PREP
Preheat oven to 400 degrees
Scramble eggs with milk, salt and pepper
Heat 10”* cast iron medium (*12” will do but frittatas will be a bit flat)
Add oil or butter to melt
Add egg/ milk mixture to pan
Move around in pan until starts to thicken, fold in cheese until you have wet scrambled eggs
Add spinach
Put in oven until golden brown about 15 minutes
Let it cool for 5 minutes or so before cutting and serving
While its cooling melt butter in pan on medium
Add sage and cook until crispy
Slice fritatta
Spoon crispy sage butter mixture and grate cheese over each slice
Other Frittatas:
Spinach, mushroom and swiss
Saag Paneer
Potatoes, sausage and cheese
BEGC (bacon, egg and grilled cheese)