Ricotta, Herb Frittata with Feta

A fluffy baked frittata with filled with salty feta and fresh herbs. Ricotta Herb Frittata 1 Ricotta, Herb Frittata with Feta
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I opened my fridge, stomach rumbling.  The temptation to just grab the first thing I saw was strong but I didn’t want just anything; I wanted something filling that would hit the spot. That’s when I spotted the small garden of fresh herbs I had yet to use.  My demanding stomach was getting impatient so I opted for an easy fix – an herb frittata.  Frittatas are virtually effortless; there’s no fussing involved which is essential when dealing with impatient stomachs. Ricotta Herb Frittata 3 Ricotta, Herb Frittata with Feta Traditionally made on the stove-top and finished in the oven, my entirely baked frittata is even simpler; it takes just a matter of minutes to mix together the ingredients and place the whole thing directly in the oven.  It’s thick, fluffy and stuffed full of fresh herbs which gives it a light green hue. I’ve previously extolled the virtues of eggs, but it’s also important to consider the source of your eggs.  Consider using pasture-raised organic eggs from hens raised outdoors. Ricotta Herb Frittata Ingredients Ricotta, Herb Frittata with Feta Pasture raised animals have free access to fresh green grass which means they enjoy a higher quality of life than those confined within factory farms and are able to move around freely and carry out their natural behaviors.  Pasture raised aren’t only more humanely raised, they are richer in nutrients with deep yellow yolks, and according to studies are higher in omega-3s and vitamin A. Ricotta Herb Frittata Ricotta Ricotta, Herb Frittata with Feta A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata.  Creamy ricotta lightens the base and gives the frittata a silkier consistency while a touch of salty, sharp feta accents the fresh flavors of the herbs.  This frittata is equally delicious with just about any herb combination; try tarragon, oregano or marjoram as well. Ricotta Herb Frittata 2 Ricotta, Herb Frittata with Feta Equally good for brunch, lunch or dinner, this frittata can be eaten warm or cold.   Make one now so that when the grumbling in your stomach starts there’s something waiting for you in the fridge.

Ricotta and Herb Frittata with Feta Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: Serves 4 to 6

A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata.

Ingredients

  • 7 large pastured eggs
  • 7.5 oz/ 212g fresh ricotta
  • 1 cup of fresh chopped herbs such as: basil, parsley, chives and thyme
  • 1 green onion, finely chopped
  • sea salt and freshly ground pepper to taste
  • 4oz / 114g feta cheese, cut into chunks

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9-inch cast iron skillet or 9-inch oven proof dish. If using a skillet, place the greased skillet in the oven.
  3. Meanwhile, place the eggs in a food processor along with the ricotta, chopped herbs and green onion. Add a pinch of salt and pepper and blend on high until smooth (go easy on the salt as feta is already salty).
  4. Remove the skillet from the oven (if using) and pour in the egg mixture. Top with chunks of feta and return to the oven.
  5. Bake 30 minutes or until set and lightly golden on the top.
  6. Remove from oven. Using a spatula, loosen the frittata from the pan, and transfer to a plate. Serve in wedges.

Notes

Gluten Free, Grain Free, Vegetarian

http://gourmandeinthekitchen.com/2012/ricotta-feta-fresh-herb-frittata-recipe/
 Ricotta, Herb Frittata with Feta
What’s your favorite fast and easy meal?

pixel Ricotta, Herb Frittata with Feta

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  1. says

    Gorgeous pics! And beautiful recipe.

    BTW, is that a “new” cast iron skillet or something handed down? I’m in the market for one and don’t have any hand-me-downs so if you bought it, would love to hear if you like it!

    • says

      It’s a Lodge skillet and I bought it new but even though it says it’s pre-seasoned I did have to season it myself quite a bit and it still sticks a bit. I think a well seasoned skillet takes a long time!

      • says

        thanks for LMK it’s a Lodge! That keeps coming up in my research and based on a couple other bloggers’ recommendations and for the price, I almost felt it was too good to be true but sounds like it still is a value (Despite it still needing some seasoning help – as you said, well seasoned takes lots of time!)

  2. says

    Your frittata here is so eye catching! That green hue from the herbs really does tell the story about how flavorful this is. I know I will never look at a frittata in quite the same way after seeing this delicious post. Great recipe!

  3. says

    Same wave length over here. I just ‘practiced’ my first frittata last night for dinner. Company this weekend so I thought that would be delicious to serve for Sat. breakfast. Glad I practiced because I needed to use more eggs and less time cooking. It was a bit dry and flat. BTW, I hear you about eggs…just found a local source (at the grocery store!) for Texas eggs. I was so thrilled. Of course, each egg has to have a little Texan stamp on it. (TX is soo ridiculously proud!)

  4. says

    What a beautiful frittata Sylvie. Now that our farmer’s market is open, it’s easier to find pasture raised eggs. Love all the herbs in this recipe.

  5. says

    Frittata’s are always comforting and delicious..
    this looks wonderful, I was just thinking what to make for dinner. I would have loved this but damn I dont have ricotta…
    Beautiful clicks as always…

  6. says

    My boyfriend takes slices of homemade frittata into work every day for lunch – it’s so simple to make and infinitely versatile. This version looks gorgeous – I love the green colour.

  7. says

    Hi Sylvie! Love love love that green color of the frittata! Gorgeous!! I always love your rustic style of photography. Something I need to work on. Your frittata stands out even more in your styling! Have a wonderful weekend!

  8. says

    As far as frittatas go, this takes the crown since the processor step makes it different. It looks so smooth and souffle-like! Incredibly tasty I suppose. And I just love ricotta; and anything green from your blog apparently since I make your brocoli-spinach soup once a week. Great recipe!

    • says

      You just made my day with your sweet comment, thank you. I’m so glad you’re enjoying the soup, it’s one of my favorites as well!

  9. says

    I prefer the fresh low-fat sheep’s ricotta for this stunning greenish, egg, herbs, ricotta & feta frittata! It looks mouthwatering & mighty tasty too!!

    A divine & heavenly creation, my friend! :)
    MMMMMMMMM,…!!!

  10. says

    Nothing makes eggs delicious for me better than ricotta and feta so this is really a winner! The fresh herbs and the baking makes it even better!

  11. says

    Beautiful looking frittata! Definitely eggs are my way to go when I have an impatient stomach. Glad to have one more recipe in my better-be-ready-soon list :)

  12. says

    The opening photograph looks almost like a mousse- so light and airy. My go to meal for when I’m in a hurry is actually eggs is well…I like to make n omelette with whatever vigeteable I have lying around and lots of herbs and cheese.

  13. says

    This is the kind of dish I would want to wake up to! Love anything that’s made in a cast iron pan. And fresh herbs = happiness. :)

  14. says

    My stomach was not grumbling before starting this post – but it is now – and sadly, I have no eggs, of any sort, in my fridge! Love the sound of the ricotta and herbs for this frittata.

  15. says

    This frittata looks lovely… I make a lot of them at my house because of how easy they are (and how well they lend themselves to whatever odds and ends I have in the fridge). Love the combo of flavors in yours!

  16. says

    Oh wow Sylvie – too gorgeous! Omelettes and frittatas are my go-to dishes when my stomach is impatient (although it is usually hubby with the impatient stomach!) I love how GREEN and puffy yours is!

  17. says

    This looks so great that green colour, It’s a great idea and good for you. I total agree with you on the eggs. sadly here in Australia the good pasture eggs are getting so expensive that families just cant afford them

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