Tuesday, October 12, 2010

Ricotta Frittata

I know I just wrote this post about frittatas, but I just made a very special frittata that I just had to tell you about because it was so darned good.

It came about because I bought a pound of hand-packed ricotta cheese to use as a pasta filler, and then proceeded to make said pasta filling without using any of the ricotta cheese. That turned out to be a good decision for the pasta filling, but it left me with a pound of ricotta cheese which I needed to use up pretty quickly.

I do not use ricotta often, and I most often use it with baked pasta dishes. I really wasn't up to that - either the baking or the eating of it. So I started thinking about the things I am already making and wondered if there was any way to incorporate ricotta into the mix.

Pizza was the first, most obvious choice (and it worked out quite well, thank you very much). But I can only make so much pizza in a week and a pound of ricotta is a lot of cheese when you don't have a specific purpose for it.

The next logical step for me was to use it with a frittata. Once the eggs were almost set, right before I put it under the broiler, I dabbed about 1/4 a cup around the top, then covered the whole thing with parmesan cheese.

With amazing results. Soft and creamy, it added a smooth dimension to the eggs that was punctuated by the saltier crisp of the melted parmesan cheese.

As I mentioned before, you can pretty much put anything into a frittata. I highly recommend ricotta cheese.

For the basic recipe, see this post.

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