Description
This Ricotta Frittata is a delicious and easy-to-make Italian-inspired egg dish, perfect for breakfast or brunch. It features a savory combination of tuna, capers, sautéed onions, and fresh greens layered under creamy ricotta cheese, all baked to perfection. The result is a fluffy, flavorful frittata that’s rich in protein and brightened with fresh parsley or cilantro garnish.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon ground black pepper (to taste)
- 1/4 teaspoon salt (to taste)
Frittata Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 tablespoons capers
- 2 cans tuna in olive oil, drained (about 225 grams / 8 oz)
- 2 cups arugula or baby spinach
- 7 ounces full-fat ricotta cheese (or cottage cheese)
Garnish
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
- Preheat Oven: Arrange a rack in the middle of your oven and preheat it to 200 °C (400 °F) to ensure even cooking when baking the frittata.
- Whisk Eggs: In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/2 teaspoon ground black pepper until fully combined. Set this egg mixture aside.
- Sauté Onions and Capers: Heat 1 tablespoon of olive oil in a 10 to 12-inch oven-safe frying pan or skillet over medium-high heat. Add the chopped onion and capers. Sauté until the onions become translucent and the capers release their flavor by smashing them gently with a spoon.
- Add Tuna and Greens: Stir in the drained tuna and cook until most of the liquid evaporates. Then add the arugula or spinach, stirring until the greens are wilted and evenly mixed in.
- Assemble Base: Remove the pan from heat briefly. Spread the mixture evenly so it covers the bottom of the pan uniformly. Then, dollop and spread 7 ounces of ricotta cheese evenly over this base.
- Pour Egg Mixture: Quickly whisk the beaten eggs again, then pour over the tuna and ricotta in the pan. Tilt the pan gently to help the eggs evenly settle over the base ingredients.
- Start Cooking on Stove: Allow the eggs to start setting around the edges for about 2-3 minutes on the stovetop before transferring the pan to the oven.
- Bake Frittata: Transfer the pan carefully to the preheated oven and bake on the middle rack for 7 to 9 minutes. The frittata should be set but slightly jiggly in the middle.
- Check Doneness: Insert a knife through the center; if eggs run when you cut, continue baking for an additional one to two minutes until fully set.
- Cool and Garnish: Remove the frittata from the oven and let it cool in the pan for about 5 minutes to finish cooking and firm up. Garnish with chopped fresh parsley or cilantro before serving.
Notes
- You can swap arugula with baby spinach depending on your preference.
- Using full-fat ricotta provides a creamier texture, but cottage cheese is a lighter substitute.
- Ensure the frying pan is oven-safe to avoid any accidents when transferring to the oven.
- If you prefer, you can add other herbs or a sprinkle of grated parmesan cheese for extra flavor.
- The frittata can be served warm or at room temperature and pairs well with a light salad or crusty bread.
