Frittata with ricotta
4 servings
15 minutes
Frittata with ricotta is a delicate Italian dish that originated in the simple kitchens of Italy, where the skill of combining simple ingredients became an art. The taste of frittata is soft and airy thanks to the ricotta, while fresh mint and caramelized onions add a spicy touch. The combination of creamy texture with light spiciness makes it an ideal choice for breakfast, a light lunch, or a snack. This dish can be served hot or cold, making it convenient and versatile. Frittata pairs wonderfully with crusty bread or salad. Legend has it that such simple yet exquisite dishes inspired great Italian chefs.
1
Crack the eggs into a bowl and lightly beat with a fork.
- Chicken egg: 8 pieces
2
Peel and finely chop the onion, sauté in olive oil. Season with salt and pepper, add finely chopped mint leaves. After 2-3 minutes, add the ricotta (previously mashed with a fork).
- Onion: 0.5 head
- Extra virgin olive oil: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Peppermint: 0.5 bunch
- Ricotta cheese: 250 g
3
After a couple more minutes, pour in the eggs and let them set. Flip with a plate to the other side and fry until done.
- Chicken egg: 8 pieces
4
Cut into serving pieces and serve, garnished with mint.
- Peppermint: 0.5 bunch
