Breakfast time… Breakfast time… What to have? What to have???
I could always go to my go to – a moderately healthy egg white, lean ham and a little cheese on a whole wheat English muffin, but, ehhh… I wasn’t feelin’ it.
What I was feeling was that Lasagna I made recently (again). Yeah, I know it’s breakfast. So what? Cold lasagna for breakfast? I don’t mind if I do…
Well, I would if I could, but that lasagna was long gone. All of it. Well, all of it except for a cup or so of the Ricotta Parmigiano mixture I made as a filling.
A ricotta Parmigiano mixture that would make a most excellent Ricotta Frittata…
Easily whipped up and turned out – just a matter of mixing the ricotta and Parmigiano along with a few eggs and a splash of cream followed by an easy bake in the oven.
Nice, right? And sooooo good. Right up there with this Spinach & Feta Frittata and this Black Bean & Corn Frittata, though smaller. This is big enough for one or two, while the others are full sized – big enough for four to six. You could easily double this recipe if you like and, of course, you can use fresh (not leftover) ricotta and parm.
But, you knew that already, right?
- 2 tbsp olive oil
- 4 eggs
- 1 tbsp heavy cream
- ½ cup ricotta cheese
- 2 tbsp grated Parmigiano Reggiano
- 1 tbsp chopped fresh parsley
- Preheat oven to 350F
- In a medium bowl beat eggs and cream. In another bowl mix the ricotta, Parmigiano and parsley and season both with salt & pepper.
- Heat a medium, oven safe pan over medium heat. Add the olive oil and then the eggs to the pan. Cook till eggs begin to set, then dot the eggs with the ricotta mixture.
- Move the pan to the oven. Bake till firm and cooked through - about 10 -12 minutes.
- Ease the frittata out of the pan and onto a serving plate. Drizzle with olive oil and a little more parm if you’ve got it. Enjoy.