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Ricotta Cheese, Onion & Parsley Frittata Recipe
|Pepper||To Taste, freshly ground|
|Ricotta cheese||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
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 mg
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
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.