Green Garlic, Chive and Red Pepper Frittata
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1large red bell pepper, seeded and cut in small dice
- 2bulbs green garlic, trimmed of stalks and papery layers, sliced
- Salt
- 6eggs
- 1cup whole-milk ricotta
- ¼cup minced or snipped chives
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
197 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet and add the bell pepper. Cook, stirring often, until it is tender, 5 to 8 minutes. Add the garlic and salt to taste and cook, stirring often, until tender, 2 to 3 minutes. Remove from the heat and set aside.
- Step 2
Beat the eggs in a large bowl. Whisk in the ricotta, salt (about ½ teaspoon) and freshly ground pepper to taste. Stir in the chives and red pepper and garlic mixture. Clean and dry the pan and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Step 3
Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden or heatproof spatula, tilting the pan, so that the bottom doesn’t burn. The eggs should be just about set on the bottom; cook a few minutes longer if they’re not.
- Step 4
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold
- Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They'll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Private Notes
Comments
I subbed Basil for Chives; and used Garlic Olive Oil instead of Oil and Garlic. Also I used 1 1/2 Red Bell Peppers. Very Creamy. Came out nicely in the pan following the instructions.
Delicious! I subbed cottage cheese for ricotta. Used CSA green garlic and chives. Will definitely make again.
Used green garlic from our garden. Thought it might taste too strong, but it mellowed upon cooking and was barely discernible in the finished dish. Flavors came together beautifully in a finely textured, fluffy, moist frittata. Cooking low and slow was key. Plan to make again and serve at room temp for brunch on the boat.
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