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Ricotta Frittata

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My roommate, KD and I invited some friends over for brunch yesterday. Being the baker of the house, she whipped up some delicious orange poppy seed scones and banana bread (in muffin tins). I created a new frittata made of ricotta cheese, fig goat cheese, onions, pancetta, spinach and asparagus. The ricotta was sort of an experiment that I did, but it turned out perfectly. The frittata was super soft and moist, and very savory… ideal for a hangover brunch.

  • 12 eggs
  • 1/2 cup low fat ricotta
  • 8 oz soft goat cheese (I used one with fig bits in it)
  • 1 tb butter
  • 6-8 asparagus spears, trimmed*
  • About 1 cup of chopped pancetta
  • 1 small white onion, sliced
  • 1 cup spinach
  • 1 cup cherry tomatoes, halved
  • salt and pepper to taste

*If using thick asparagus, slice vertically down the middle, and chop into 2-inch pieces. If using thin asparagus, just chop into 2-inch pieces.

Preheat the oven to 350 degrees. In a large bowl, combine first three ingredients and whisk until cheese is blended into the eggs. Add spinach, salt and pepper and stir to combine.

In a cast-iron French oven, melt the butter over medium heat. Add onions, asparagus and pancetta, stirring occasionally for 3-5 minutes or until Pancetta starts to brown. Add the egg mixture and stir to combine ingredients, then let it set for about 2 minutes.

Once set, line the outer rim with cherry tomato halves, flat side down. Transfer the pot to the oven and cook for about 25-30 minutes, checking to make sure it’s cooked through (put a knife through the middle, if it comes out clean than it’s cooked). Let it rest for a few minutes, before serving. If you’re waiting on your guests to arrive, cover the pot until ready to serve so it retains it’s heat.

As I mentioned, the texture was soft and moist, which I’m sure had to do with the addition of ricotta. I selected fig goat cheese because I thought it would go well with the pancetta, but in the end you couldn’t really taste the figs that much. I also thought the tomatoes were a cute touch. Of course we paired this with Prosecco and fresh orange juice (mimosas). I even used the juice of a blood orange I had leftover in my fridge… so refreshing!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. sounds absolutely devine !!!

    Reply

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