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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe from Ricardo that look yummy. I didn't like pesto but now I like it. Ingredients:
10 eggs |
1 cup ricotta cheese |
1 large onion, finely sliced |
2 garlic cloves, finely chopped |
1/3 cup pine nuts |
2 tablespoons olive oil |
1 cup fresh basil, roughly minced |
1 cup parmigiano-reggiano cheese, grated |
salt and pepper |
Directions:
1. Preheat oven to 425°F.
2. In a bowl, mix eggs and ricotta with a whisk until homogeneous. Add salt and pepper and set aside.
3. In a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. Pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. Sprinkle with basil and cheese (parmigiano). Cook in the oven for 7 to 10 minutes or until the eggs begin to rise. End the cooking under the broiler until the frittata is golden. Serve with a green salad.
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