Mint, Spinach and Ricotta Frittata

I feel like I can officially celebrate the arrival of Spring, I have no right to complain about the past winter, having seen only a thin blanket of snow in Charleston that had melted by the morning after its fall, but it was a much colder winter than what I expected living in the lowcountry. It is nice to see the sunshine, the dogwoods are starting to bloom and the mockingbird in the tree outside my house is steadfastly guarding her nest.

This lovely frittata from one of my favorite sources for recipes is the perfect thing to serve for brunch with a tossed salad. It is much lighter than a traditional frittata since it is baked in the oven and not fried on the stove top. With the delicate flavors of the mint and the ricotta together, the gentle baking maintains the right balance of flavor that frying may overpower. I also added fresh spinach to this for some extra color and heft. I am still on the lookout for fresh ricotta in Charleston, after years of living in Rome, where you could choose between, sheep, goat, cow’s milk and buffalo milk ricotta at the deli, Sorrento ricotta tastes more like paste than delicious cheese.

Baked Ricotta Frittata With Fresh Mint from The New York Times

  • 2 tablespoons extra virgin olive oil
  • 6 large or extra large eggs
  • Salt and freshly ground pepper to taste
  • 1 cup fresh ricotta
  • 3 tablespoons chopped fresh mint
  • 1 garlic clove, minced or mashed in a mortar and pestle

Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.

Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.

Yield: Serves six.

Advance preparation: The frittata can be made several hours ahead and refrigerated.

One Year Ago: Jim Lahey’s No-Knead Bread, Morningside Farmer’s Market, Atlanta, GA, No-Knead Pizza Dough, & Risotto with Scallops, Roasted Asparagus & Tomatoes

~ by italicious on March 31, 2010.

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