Ricotta & Basil Frittata

Ricotta Frittata_bA new cheese in the Origin Earth range is sheep milk ricotta – this firm ricotta can be sliced or crumbled and can be used both in sweet and savoury recipes. As Hawke’s Bay sheep milk is seasonal, this cheese will only be around for a few months – until autumn.

Here I teamed it with free-range eggs, new season’s basil and Origin Earth sheep cheddar to make a simply delicious frittata. Ricotta
frittata is a traditional Italian farmhouse dish where it often
featured as part of a buffet.

Ricotta & Basil Frittata

On this occasion I served the frittata with a drizzle of olive oil, salad and crusty bread. But it is also fabulous served topped with my Easy Homemade Tomato Sauce.

Serves 4

olive oil
1 large onion, thinly sliced
sea salt and freshly ground black pepper
6 free-range eggs
1 cup crumbled Origin Earth sheep ricotta
½ cup grated Origin Earth sheep cheddar
¼ cup shredded basil

1              Preheat oven to 190°C.

2              Place 2 tbsp olive oil, onion and a good grind of salt and black pepper in a heavy-based frying pan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onion is

3              Meanwhile, place eggs, ricotta, cheddar and basil in a bowl and mix well to combine – there will still be some lumps of ricotta – break these as much as you can, but the mixture doesn’t have to be complete smooth.

4              Add egg mixture to pan, mix to incorporate the onions and cook over a medium heat or until frittata starts to set. Transfer pan to the oven and bake for 8-10 minutes or until frittata is set. Remove from pan, serve hot, warm or at room temperature drizzled with a little extra olive oil, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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