This Tomato, Parma Ham & Ricotta Frittata is quick and easy to make, is packed with flavour and is perfect for enjoying any time of the day. It is very easy to overcook a frittata which will result in an undesirable dry and spongy texture. To ensure this doesn’t happen, keep an eye on your frittata and be mindful that different stove tops and ovens can affect the cooking time.
You can customise this recipe to your hearts content. Almost any cooked vegetable can go in, from spring broccoli through summer peas, beans and courgettes to winter roots, and it can be enhanced with chopped herbs. This colourful meal is packed full of healthy vegetables and is super-simple to make. Enjoy for lunch, or as a hearty breakfast. It’s certainly worth getting out of bed for!
Bursting with robust flavours, this Italian dish is perfect for loading up your lunch box. Most vegetables would work well in this dish, so swap depending on your mood or the season. The French omelette and the Italian frittata. Are just about as different from each other as the French are from the Italians. A frittata can be eaten hot or cold; an omelette cannot. An omelette takes its prestige from the chef’s skills in moving the eggs around in the pan. To get that light fluffy texture. While some chefs even separate the whites from the yolks. To achieve a light omelette, making a frittata involves concentrating on the ingredients the egg holds together.
Tomato, Parma Ham & Ricotta Frittata
This colourful frittata is packed full of healthy vegetables and is super-simple to make. Enjoy for lunch, or as a hearty breakfast
- 6 eggs
- 60 ml double cream
- 2 tbsp grated Parmesan
- Pinch of salt & pepper
- 3 tbsp olive oil
- 1 shallot, thinly sliced
- 1 medium red skinned potato, peeled and thinly sliced
- 170 g cherry tomatoes, halved
- 4 slices parma ham
- 110 g ricotta
- 2 tbsp finely sliced chives
Preheat oven to 180°C.
In a bowl, whisk together the eggs, cream, Parmesan and salt and pepper. Set aside.
Heat a 10-inch non-stick sauté pan over medium heat. Make sure the pan doesn’t have a plastic handle as it needs to go in the oven.
Add olive oil, onions and potatoes. Season with a pinch of salt and pepper. Cook until potatoes are tender, stirring occasionally. Transfer the mixture to a plate lined with paper towels to drain excess oil. Return the mixture to the sauté pan and place back on medium heat.
Add egg mixture and with a spatula, stir the center to allow it to cook slightly. Place the tomatoes, parma ham, ricotta, and chives on top. Transfer to the oven and finish baking for about 15 minutes.
Slide onto a plate and serve warm, enjoy!
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