Ricotta Frittata with Oven Roasted Tomato Sauce

I was looking for a fabulous breakfast to satisfy my cheese craving, I certainly found it with this Ricotta Frittata.  I served it over a my Oven Roasted Tomato Sauce and it was delicious.  Each piece only has about 175 calories, so I had two and called it a full meal.

This was a special treat for me, Mr. W and Em wouldn't eat this.  Em doesn't like eggs right now (a texture thing) and Mr.W doesn't care for 'fluffy cheese' although I don't think he would pick it out in this frittata.  The cheese melts into the eggs and they become this creamy and luscious combination, with nutty notes from the Parmesan cheese and incredible flavor from the onion, garlic and marjoram.  This is one you have to try!  Buon Appetito!!!

Recipe adapted from Mario Batali

2 tablespoons extra-virgin olive oil, plus more for drizzling

½ cup onion, chopped small

1 clove garlic, minced

1 tablespoon marjoram leaves

8 eggs

1 cup part skim ricotta cheese

3 tablespoons freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

1 cup Oven Roasted Tomato Sauce

Preheat the oven to 375°.

Coat the bottom of a 10-inch skillet with 1 tablespoon of olive oil. Add the onion and marjoram and cook over medium heat for about 5 minutes.  Then add the garlic and cook the onion is translucent and very aromatic, about 7 minutes total.  Add 1 tablespoon of olive oil. 

Meanwhile, in a medium bowl, whisk the eggs.  Add the ricotta and Parmigiano-Reggiano and whisk together until creamy.  Season with salt and pepper.

Pour the egg mixture into the skillet and stir to incorporate the onion. Cook until the eggs begin to set. You will notice the egg cooked around the edges of the pan.  Transfer the skillet to the oven and bake for 12 to 15 minutes, until the frittata is set.

Turn the frittata out onto a serving platter and let cool. Drizzle the frittata with olive oil and serve at room temperature, with the tomato sauce on the side, or serve each slice on a ladle of sauce.

Click here for a printable version of this recipe - The Slow Roasted Italian.com