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Ricotta Cheese, Onion & Parsley Frittata

Italian.Chef's picture
  Eggs 6 Large
  Salt To Taste
  Pepper To Taste, freshly ground
  Ricotta cheese 1 Cup (16 tbs)
  Parsley 2 Tablespoon, chopped
  Butter 3 Tablespoon
  Olive oil 1 Tablespoon
  Onion 1 Medium, thinly sliced

Beat eggs with salt and pepper in a medium bowl.
Beat in ricotta cheese and parsley.
Melt 2 tablespoons butter with oil in a heavy 8- or 10-inch skillet.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Remove onion with a slotted spoon.
Stir into egg mixture.
Melt remaining butter in skillet.
When butter foams, add egg mixture.
Cook over medium heat 5 to 6 minutes or until bottom of frittata is lightly browned.
Place a large plate on top of skillet and turn frittata onto plate.
Slide inverted frittata back into skillet.
Cook 4 to 5 minutes longer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1406 Calories from Fat 1006

% Daily Value*

Total Fat 114 g175%

Saturated Fat 55 g275.1%

Trans Fat 0 g

Cholesterol 1491.1 mg497%

Sodium 1053.3 mg43.9%

Total Carbohydrates 31 g10.4%

Dietary Fiber 4.5 g18.1%

Sugars 12 g

Protein 69 g138%

Vitamin A 124.2% Vitamin C 91.9%

Calcium 76.8% Iron 49%

*Based on a 2000 Calorie diet

Ricotta Cheese, Onion & Parsley Frittata Recipe