Have you ever just needed to get your hands on a tub full of ricotta only to find that every store in apparently the entire Boston Metropolitan region is out of it? I recently had to suffer through a similar experience. I even went down to the North End (where there should be little Italian delis everywhere) only to find they too were out of ricotta. After two hours of searching, I gave up and got on the T to come back to Harvard Station. Turns out, what I was looking for was nearby all along! There was a little deli right on top of the Harvard T station that had copious amounts of ricotta. Fresh
, organic, hand-pulled. I was smitten. So it came home.
After playing around with some ideas for a while, I finally came up with a vegetable frittata, loaded up with ricotta. This is easy, fast and the perfect meal for breakfast lunch or dinner, so I highly recommend making it as soon as possible.
What you need:
- 3 eggs
- splash of milk
- 1 T olive oil
- 1 clove garlic, minced
- 1/2 of a small onion, thinly chopped
- 1 cup broccoli florets
- 1/2 cup zucchini, cut into cubes
- 1/2 cup mushrooms, sliced
- 1/2 cup ricotta
- Parmesan cheese
- Salt and pepper
What you do:
- Combine the 3 eggs and milk in a small bowl. Beat the mixture to blend and set aside
- In a small cast iron skillet, heat the olive oil. Once the olive oil is ready, add the garlic and onion to the pan. Cook, stirring every now and then, until the onions start to become translucent. Add the mushrooms, broccoli and the zucchini and cook the vegetables until they’re soft.
- Pour the egg mixture over the vegetables in the pan and place teaspoon-sized drops of ricotta evenly throughout the pan. You can sprinkle some Parmesan cheese on top if you’d like.
- Place the skillet under the broiler and cook until the cheese is bubbling and the egg mixture is cooked through. About 10 minutes.
- Once fully cooked, you can remove the skillet from the oven and allow it to cool on the oven.