The baked frittata with ricotta, provola, and onions is a tasty and versatile dish, perfect for those looking for a unique dish with a rich and enveloping flavor, yet light and easy to prepare. Ideal for a quick dinner, a light lunch, or even a buffet with friends, this recipe stands out for the combination of fresh and flavorful ingredients that blend harmoniously.
The ricotta gives a soft and creamy texture, while the provola enriches the dish with a strong and melty taste. The stewed onions complete the frittata with a natural sweetness that perfectly balances the rest of the ingredients. Baking in the oven makes the frittata lighter than the skillet version, but just as fluffy and tasty.
Perfect for those following a healthy diet but not wanting to give up the pleasure of a tasty dish, this baked frittata is also an excellent solution. Preparing it is simple and quick, with a result that will win everyone over, both young and old.
If you’re looking for other quick recipes, take a look here:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 eggs
- 5 2/3 oz ricotta
- 3 1/2 oz provola
- 1 1/2 tbsp extra virgin olive oil
- 7 oz yellow onions
- to taste pepper
- to taste salt
- 1 tbsp chives
- 1 tbsp grated Grana Padano cheese
Tools
- Baking Pan
Steps
Prepare the onions
Thinly slice the onions and cook them in a skillet with a tablespoon of extra virgin olive oil. Add a pinch of salt and let them stew on low heat for about 10 minutes, stirring occasionally, until they become soft and slightly golden.
Prepare the frittata mixture
In a large bowl, beat the eggs with a pinch of salt and pepper. Add the ricotta and mix well until you get a creamy mixture. Add the provola cut into cubes and the cooled onions. Gently mix to evenly distribute all the ingredients.
Cook the frittata
Grease a 12 x 8-inch baking pan with a drizzle of oil and line it with parchment paper. Pour the mixture into the pan, leveling it with a spatula to achieve an even thickness. Add a sprinkle of grated cheese, like Grana Padano, on the surface, and some chopped chives for an aromatic touch.
Bake in a preheated static oven at 392°F for about 20-25 minutes, or until the frittata is well browned and slightly puffed on the surface.
Let the frittata rest for a few minutes before cutting it into slices or squares. It is delicious both hot and warm, perfect to take out of the house.
Tips
You can personalize the recipe by replacing provola with a stringy cheese of your choice, such as scamorza or caciocavallo.
