FRITTATA WITH RICOTTA RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

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