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Tomato, Pepper, Bread and Ricotta Frittata

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Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 12 large eggs
  • 1/3 cup the Caramel Sauce
  • 1 1/3 cups fresh or frozen corn kernels
  • 3 tablespoons green onions, sliced
  • 1 onion, coriander
  • 1 red chipotle pepper sauce, divided
  • 1 green chipotle pepper sauce, divided
  • 1/2 cup mango chutney, chopped
  • 1 tablespoon butter + extra (to butter wax paper)
  • 1/3 cup fresh or frozen skinless salmon fillet
  • Salt and pepper, to taste
Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 12 large eggs
  • 1/3 cup the Caramel Sauce
  • 1 1/3 cups fresh or frozen corn kernels
  • 3 tablespoons green onions, sliced
  • 1 onion, coriander
  • 1 red chipotle pepper sauce, divided
  • 1 green chipotle pepper sauce, divided
  • 1/2 cup mango chutney, chopped
  • 1 tablespoon butter + extra (to butter wax paper)
  • 1/3 cup fresh or frozen skinless salmon fillet
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, beat eggs, heavy cream and salt and pepper to taste
  3. Add bread cubes, let soak until softened, about 15 minutes
  4. Heat 2 tablespoons olive oil in a 10-inch cast-iron skillet over medium heat
  5. Add onion; cook until wilted, about 4 minutes
  6. Add peppers, cook until crisp-tender, about 5 minutes; season with salt and pepper
  7. Stir in tomatoes
  8. Add butter and remaining oil to skillet, heat until foaming
  9. Pour egg and bread mixture into pan, cook over medium heat without stirring
  10. Meanwhile, add ricotta by tablespoonfuls, forming little pockets on top
  11. Continue cooking until bottom is slightly browned, about 5 minutes
  12. There should be a few bubbles around the edges
  13. Once bottom crust has formed, transfer skillet to preheated oven, cook until center is firm to touch, about 15-20 minutes
  14. To serve hot, let frittata stand at room temperature 15 minutes
  15. The bread soaks up the egg and cream and gives the frittata a firm but tender texture, while the ricotta brings a certain sweetness to the dish
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