Back to Ricotta-Chive Frittata All Reviews for Ricotta-Chive Frittata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 frittata-asparagus-med107287.jpg
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil, plus more for drizzling 8 large eggs, lightly beaten 1/3 cup chopped chives Coarse salt and ground pepper 1/2 cup ricotta 1 bunch asparagus (about 1 pound), trimmed
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 4 frittata-asparagus-med107287.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
frittata-asparagus-med107287.jpg
frittata-asparagus-med107287.jpg
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling 8 large eggs, lightly beaten 1/3 cup chopped chives Coarse salt and ground pepper 1/2 cup ricotta 1 bunch asparagus (about 1 pound), trimmed
Directions
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.
Reviews (4)
Add Rating & Review 44 Ratings 5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
Reviews (4)
Add Rating & Review 44 Ratings 5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
Add Rating & Review
44 Ratings 5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
44 Ratings 5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
44 Ratings 5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
5 star values: 6 4 star values: 7 3 star values: 18 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: Unrated 07/13/2013 Ok, either I am crazy, or there is no Asparagus in this chive ricotta frittata video? What the heck is going on there, does nobody look at the recipes before you make the videos. :( Martha Stewart Member Rating: Unrated 07/11/2013 Liked this very much but made a few additions because I thought it was going to be a bit bland. Started with sauteing a small diced onion and a big clove of garlic minced, added tarragon to the chives, and used a blend of Grana Padano, mozzarella, ricotta, and goat cheese. The tarragon was great. Next time might add a bit of nutmeg to the egg mixture. I used a cast iron skillet...can't be beat. Martha Stewart Member Rating: Unrated 07/11/2013 This recipe looks good and I will likely try it soon but I’ll use a cast iron skillet even tho most non-sticks are supposed to be safe to 500 deg. You shouldn't use EVOO for sauteing. It is for dipping/topping cold. Plain or lite olive oil is best for the sauté but I prefer grape seed or rice bran oils. Martha Stewart Member Rating: Unrated 07/11/2013 Haven't made this frittata, but am surprised that a non-stick pan can be put into the oven at 400 +F. ???Martha Stewart Member
Rating: Unrated 07/13/2013
Ok, either I am crazy, or there is no Asparagus in this chive ricotta frittata video? What the heck is going on there, does nobody look at the recipes before you make the videos. :(
Rating: Unrated
Rating: Unrated 07/11/2013
Liked this very much but made a few additions because I thought it was going to be a bit bland. Started with sauteing a small diced onion and a big clove of garlic minced, added tarragon to the chives, and used a blend of Grana Padano, mozzarella, ricotta, and goat cheese. The tarragon was great. Next time might add a bit of nutmeg to the egg mixture. I used a cast iron skillet…can’t be beat.
This recipe looks good and I will likely try it soon but I’ll use a cast iron skillet even tho most non-sticks are supposed to be safe to 500 deg. You shouldn’t use EVOO for sauteing. It is for dipping/topping cold. Plain or lite olive oil is best for the sauté but I prefer grape seed or rice bran oils.
Haven’t made this frittata, but am surprised that a non-stick pan can be put into the oven at 400 +F. ???
All Reviews for Ricotta-Chive Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ricotta-Chive Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
