The Frittata with Ricotta and Aromatic Herbs is truly amazing because it is delicious, but most importantly, because it is very easy to make. It is a dish that you can serve as a second course, but it is also very suitable as an appetizer and is ideal for buffets. You can serve it in its classic round shape, or cut into squares, or even shaped with any cookie cutter you have at home. In short, you can manage it as you see fit in any situation. Moreover, we are talking about a very economical dish, which when enriched in this way, always makes a great impression. However, I recommend always choosing eggs from free-range and possibly organic farms.
For the procedure, I made a small video, available on the pages of Facebook, Instagram, and Pinterest.
If you like eggs, I love them, then don’t miss the next recipes
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 large eggs
- 7 oz sheep ricotta
- 1 sprig rosemary
- 1 sprig thyme
- 1 bunch sage
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pan
- 2 Bowls
- 1 Knife
- 1 Deep Plate
- 1 Brush
How to Prepare the Frittata with Ricotta and Aromatic Herbs
To prepare the Frittata with Ricotta and Aromatic Herbs, organize your workspace with all the ingredients already measured.
In this way, you will have everything at hand, and your work will certainly be easier and faster.
Wash the aromatic herbs, dry them, and chop them finely with a knife or food processor.
Place the sheep ricotta and herbs in a bowl and mix.
Break the eggs, place them in another bowl, season with salt, and beat them well.
Brush the pan with extra virgin olive oil, and when it’s hot, pour in the beaten eggs.
Add the flavored ricotta, distributing it over the entire surface of the frittata with the help of a spoon or teaspoon.
Cover with a lid and let it cook for about 7/8 minutes, shaking the pan occasionally to ensure it doesn’t stick to the bottom.
After this time, remove the lid, place a flat round plate on top, and flip the frittata.
Place it back on the stove, and let the other side cook for another 7/8 minutes.
Serve your Frittata with Ricotta and Aromatic Herbs by flipping it one last time onto a serving plate, and serve it immediately.
Tips, Variations, and Storage
The frittata keeps perfectly for a few days in the refrigerator, but inside a container with a lid, either glass or ceramic.
If you don’t like the herbs I recommended in the recipe, no problem, feel free to use the ones you prefer.
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