Peperonata and ricotta frittata
Peperonata and ricotta frittata combines caramelized onions, sweet peppers, and creamy ricotta, resulting in a versatile dish perfect for any meal. It is easy to prepare and can be enjoyed hot or cold.
Cook time 80 min
Prep time 25 min
Ingredients:
2 tbsp olive oil1 onion
1 tsp salt
1 red pepper
2 garlic cloves
2 tomatoes
1 tbsp vinegar
2 cups ricotta cheese
6 eggs
1 cup light sour cream
Peperonata and ricotta frittata is a delicious, versatile Italian-inspired dish that's perfect for breakfast, lunch, or dinner. Combining the rich flavors of caramelized onions, sweet peppers, tomatoes, and creamy ricotta, this frittata offers a satisfying and nutritious meal that can be enjoyed hot or cold. This recipe is simple to prepare and makes an excellent centerpiece for any meal.
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
- Add the chopped onion and 1 teaspoon of salt to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Stir in the chopped red pepper and cook for another 3-4 minutes, until the pepper begins to soften.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Stir in the diced tomatoes and 1 tablespoon of vinegar. Cook for an additional 5-7 minutes, until the tomatoes break down and the mixture thickens slightly.
- In a large bowl, whisk together 6 eggs until well beaten.
- Add 2 cups of ricotta cheese and 1 cup of light sour cream to the eggs. Mix until well combined.
- Pour the egg and ricotta mixture over the peperonata in the skillet, stirring gently to combine the ingredients evenly.
- Cook on the stovetop over medium heat for about 5-7 minutes, until the edges begin to set. The center will still be slightly runny.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is puffed and golden brown on top, and a knife inserted into the center comes out clean.
- Remove the frittata from the oven and let it cool for a few minutes in the skillet before slicing.
- Serve warm, either directly from the skillet or transfer to a serving platter.
This Peperonata and ricotta frittata is a delightful, comforting dish that's full of flavor and easy to make. Whether you're looking for a hearty breakfast, a light lunch, or a versatile dinner option, this frittata fits the bill. Enjoy it on its own or with a side salad for a complete meal. The combination of creamy ricotta, sweet peppers, and savory onions is sure to please everyone at the table.
Peperonata and ricotta frittata FAQ:
Bake the frittata in the preheated oven for 20-25 minutes, or until it is puffed and golden brown on top. A knife inserted into the center should come out clean.
The frittata is done when it is puffed up, golden brown on top, and a knife inserted into the center comes out clean. The edges should be set, while the center may still appear slightly jiggly before removing it from the oven.
If you don’t have ricotta cheese, you can use cottage cheese or cream cheese. Note that this may alter the texture and flavor slightly. Silken tofu is also a good dairy-free alternative.
An oven-safe skillet with a diameter of 10-12 inches is ideal for this frittata. This size allows for even cooking and sufficient space for the frittata to puff up.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
Cooking Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to cook the onions and peppers until they are well caramelized to bring out their natural sweetness.
- Mix the eggs thoroughly with the ricotta and sour cream to achieve a smooth and creamy texture.
- Cook the frittata on medium-low heat to ensure it cooks evenly without burning.
- Allow the frittata to cool slightly before cutting for easier slicing and serving.
Nutrition Facts
6 ServingsCalories 250kcal
Protein 18g
Carbohydrates 12g
Fiber 1.33g
Sugar 3.69g
Fat 20g
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