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Ricotta-Chive Frittata

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Recipe photo courtesy of Marcus Nilsson

This five-ingredient dinner is quick, easy, and delicious.

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Ingredients

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How would you rate this recipe?
44
  • CiaNahac
    13 JUL, 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. :(
    Reply
  • MS10593083
    11 JUL, 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.
    Reply
  • cabaretsinger
    11 JUL, 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.
    Reply
  • diannam
    11 JUL, 2013
    Haven't made this frittata, but am surprised that a non-stick pan can be put into the oven at 400 +F. ???
    Reply

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