Frittata di Arugula e Ricotta
Try this Frittata di Arugula e Ricotta recipe, or contribute your own.
Try this Frittata di Arugula e Ricotta recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 1/8 teaspoon freshly ground black pepper
- 8 large eggs
- 1/2 pound tightly packed arugula (stems removed)
- 2 cloves of garlic (thinly sliced or minced)
- 1/4 pound freshly grated pecorino romano
- 1/2 pound fresh ricotta (strained well)
- Carbohydrate 1.17889159722222 g
- Cholesterol 564 mg
- Fat 15.4199506944444 g
- Fiber 0.0757659713162316 g
- Protein 16.8351622916667 g
- Saturated Fat 4.43186319444444 g
- Serving Size 1 1 people (234g)
- Sodium 187.795361111111 mg
- Sugar 1.10312562590599 g
- Trans Fat 2.28549869444444 g
- Calories 210 calories
Step-by-step
- In a medium non stick frying pan add the olive oil and heat on medium, add the garlic and arugula. Stir and cook till wilted, remove from the frying pan, chop coarsely and put to the side. In a large bowl, beat the eggs, and the rest of the ingredients. Whisk the eggs with a fork till well blended (don't over whisk as you want the frittata to be light and fluffy), add the arugula and mix lightly till well blended.
- Traditional Frittata is pan fried, and flipped till well browned on both sides; very impressive and entertaining to your guests if your wrist can do the perfect flip; but a better choice vs. flipping is to cover the frying pan with a large flat dish, and flipping the frittata into the dish, then gently sliding the frittata back into the pan to continue cooking.
- Baking Frittata will give you a similar effect without the flipping.... Simply mix the egg mixture as stated above, and put the ovenproof pan, or you can also use a small flat baking sheet lined with parchment paper, or coated with cooking spray, and bake in the preheated oven till golden and puffy. (I personally like the bottom of my frittata to have that original pan fried caramelized crust..
- My favorite way; Semi-Baked. Preheat the oven to 375. In a large non-stick oven proof frying pan, add the oil, heat till lightly bubbly, add the egg mixture and cook on low-medium heat for about 8-10 minutes, gently lift the border of the frittata to see if browned, once browned on the bottom, put the pan in the oven and continue cooking the frittata in the oven till golden brown and fluffy. Remove from oven (make sure you use oven proof gloves, or thick kitchen towels). Let it set till room temperature and transfer onto a very pretty flat dish, slightly larger than the frittata, but similar in round shape.
- Respond and comment below on how you like to make your frittata; Pan Fried, Semi-Baked, or just Baked.
Bright green pockets of peppery greens pierce through pale, tender curds of baked eggs, offering a rustic contrast of sharp bitterness and rich dairy. Italian farm kitchens long relied on humble egg dishes like this to clear out leftover garden herbs, wilted greens, and odds and ends of hard cheese before market day. Treating the ingredients with precision transforms simple pantry staples into a refined dish.
Straining the fresh ricotta through a fine-mesh sieve prevents excess whey from diluting the eggs, keeping the final texture firm rather than watery. Whisking the eggs lightly with a fork incorporates just enough air without breaking down the structure too much. Over-whisking creates a soufflé effect that collapses rapidly once removed from the heat source.
Managing heat distribution determines the success of stovetop cooking. Sautéing the garlic and arugula in extra virgin olive oil over medium heat softens the fibers quickly without burning the aromatics, which turns bitter. Remove the greens immediately once wilted so they do not release excess moisture back into the pan.
Evaluating doneness requires observing both visual and tactile cues instead of relying on a digital probe. The semi-baked method starts on the burner for eight to ten minutes until the bottom displays a golden-brown crust. Shifting the ovenproof skillet into a 375-degree oven finishes the top evenly until the center springs back slightly to the touch.
