CHEESE FRITTATA RECIPES

Steps:

• Preheat oven to 350 degrees F.  Move oven rack to the second highest from the top.
• Lightly spray a 10-inch oven safe skillet with cooking spray.
• In a medium bowl, whisk eggs, cottage cheese, Pecorino, spinach, salt and pepper. Set aside.
• Add sausage to a skillet, breaking it up in small pieces with a wooden spoon over medium heat and cook, until browned and cooked through, about 4 minutes.
• Add the egg mixture to skillet and cook 1 minute to let the bottom set.
• Bake in the oven until the top is set, about 16 to 18 minutes.
• With a spatula, carefully slide frittata out of the skillet onto a cutting board and cut into 4 wedges.
• Serve with salad and whole grain bread, if desired.

Steps:

• Preheat oven to 375°F, with rack at center
• Season the eggs with salt, pepper, granulated garlic, all but 1 tablespoon of the parsley and the red pepper flakes (if using) and whisk to combine
• Whisk ricotta, then Parm and pecorino into the egg mixture
• Heat a 12-inch nonstick oven-safe skillet over medium heat with EVOO, 2 turns of the pan, melt butter into oil and swirl to melt
• When butter foams, add the eggs and gently turn and settle the mixture until the bottom sets a bit
• Transfer to the oven and bake 15 to 17 minutes until set enough to add the shredded mozzarella and fontina cheeses to the top of the frittata
• Bake 10 to 15 minutes more until very puffed and golden
• Cool on wire rack to set, then slide onto serving board or large cake stand
• Top the frittata with reserved parsley and more red pepper flakes