| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
6 |
servings |
INGREDIENTS
| 8 |
lg |
Eggs |
| 1/2 |
c |
Fresh ricotta cheese |
|
|
Coarse salt; to taste |
|
|
Freshly-ground black pepper |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Chopped herbs; such as basil, |
|
|
Thyme; and marjoram |
| 1 |
tb |
Grated Parmesan |
INSTRUCTIONS
Heat oven to 500 degrees.
Break eggs into a bowl and lightly beat with a whisk or fork. Lightly beat
ricotta cheese and season with salt and pepper. Whisk 2 tablespoons of
ricotta into eggs.
In a 12-inch oven-proof nonstick skillet, heat the olive oil over medium
heat. Rotate skillet to coat all sides with olive oil. Add the egg mixture
and reduce heat to low. Cook, loosening the eggs at the sides from time to
time using a rubber spatula. Spoon remaining ricotta over eggs. Sprinkle
chopped herbs and Parmesan over eggs. The eggs will be slightly runny.
Transfer skillet to a 500 degree oven and bake until just set, about 1
minute. Remove from oven. Using a rubber spatula, loosen the frittata from
the pan and transfer to a warm plate. Serve in wedges.
Serves 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 127 Calories (kcal); 10g Total Fat; (74% calories from fat);
7g Protein; 1g Carbohydrate; 249mg Cholesterol; 74mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Rose Gray and Ruth Rogers
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