Ricotta Frittata With Tomato Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 large eggs |
1/4 cup milk |
1/3 cup grated parmesan cheese |
2 medium tomatoes, chopped |
3 tablespoons chopped fresh basil |
3 tablespoons extra-virgin olive oil |
kosher salt and freshly ground pepper |
1 bunch scallions, sliced |
1/2 small head radicchio, coarsely chopped (about 4 cups) |
pinch of sugar |
1/2 cup ricotta cheese (preferably fresh) |
Directions:
1. Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
2. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
3. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad.
4. Photograph by Antonis Achilleos
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