Peperonata and ricotta frittata
Savor the delightful fusion of flavors with this Peperonata and Ricotta Frittata recipe. Made with fresh vegetables, creamy ricotta cheese, and light sour cream, it's a perfect blend of savory goodness. Quick and easy to prepare, this dish is ideal for breakfast, brunch, or a light dinner. Discover the perfect balance of herbs, spices, and wholesome ingredients, all brought together in a delicious, fluffy frittata.
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.
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.
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.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 18g
Carbohydrates 12g
Fiber 1.33g
Sugar 3.69g
Fat 20g
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