Skip to main content

See also:

A Frittata makes a brunch dish without pie crust

The Italian version of a quiche, perhaps, is the frittata, or baked scrambled eggs. It is one of those dishes that you can make with any combination of ingredients that you like, such as asparagus, spinach, any cheese, bacon or whatever. A frittata goes very well with crusty bread and wine for dinner as well, and if you stop by the store for some ricotta cheese, you can mix it up on short notice as well.

This recipe will serve four people for a light meal, which means that you could add on a lovely dessert, such as really good cookies, and have quite an elegant occasion.

ONION AND RICOTTA FRITTATA

David Downie's recipe adapted to organics

Ingredients:

8 large organic eggs, at room temperature
½ cup finely grated organic Parmesan cheese
3 large fresh basil leaf, torn into pieces
3 large fresh sage leaf, minced
1 tsp minced fresh rosemary
¼ tsp sea salt
? tsp freshly ground white pepper
3 Tablespoons organic olive oil
1 cup thinly sliced organic onion
1 cup organic whole-milk ricotta cheese

Preheat your oven to 400°.

Whisk the first 7 ingredients in a medium bowl; set aside.

Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and sauté until soft, about 6 minutes. Reduce the heat to low. Stir in the egg mixture. Dot the top with spoonfuls of ricotta evenly.

Cook until the frittata begins to set, about 2 minutes. Place in the oven and bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Do not use up your extra-virgin olive oil in cooking; it negates the value of the fresh oil. EVOO, as Chef Rachael Ray calls it, is meant for things like salad dressings that will not be cooked. Use any good organic olive oil for this lovely dish.

You might also want to stop by Whole Foods in Tucson for some of their Tofutti cheese-substitute products if you are dairy-free like me. I was deeply disappointed when I had to spend the past week or so coping with a milk attack when I bought some cheese substitute that was not entirely milk free. I have been through several days of symptoms, the worst of which is persistent vertigo that wakes me up in the night and makes me stumble around the house. I will be much more careful next time I shop for cheese and probably stick to Tofutti.

I also found that Mintz's Blintzes have re-appeared at Sprouts in Tucson, and these delicate non-dairy takes on cheese blintzes are truly delightful.