Ricotta Cheese Omelet - {Frittata Con Ricotta}

Recipe Ingredients

6 teaspoons	30ml	Eggs (large)
1 tablespoon	15ml	Grated Parmigiano-Reggiano cheese
1 1/3 cups	194g / 6.8oz	Ricotta cheese
2 tablespoons	30ml	Finely-minced fresh parsley
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Butter

Recipe Instructions

In a bowl with a wire whisk, beat the eggs and grated cheese until fluffy. Add the ricotta, parsley, salt, and pepper and whisk until the mixture is smooth. Set aside.

In a 12-inch skillet, heat 1 tablespoon of the olive oil and the butter until hot. Pour in the egg mixture and cook over medium heat until the bottom of the frittata starts to set.

Lift the edges of the frittata with a spatula and let the uncooked top mixture run underneath. Continue cooking until the top is not runny.

Place a flat dish or round pizza pan larger then the skillet over the top and invert the frittata onto it. Add the remaining olive oil to the skillet. Slide the frittata back into the skillet and cook the remaining side until set. Turn it out onto a serving dish and serve immediately, cut into wedges.

Note: This recipe can by varied by adding different herbs and is also an excellent way to use up small amounts of leftover veggies that might be in the refrigerator.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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