For as long as we have had the business (and even before!), Easter meant that we were in Italy. Last year this pandemic kept us from celebrating there and we whipped up this wonderful frittata to cheer us all up a bit. Inspired by our favorite restaurants in Tropea, Italy (home to the world's most delicious onion!), this is the perfect Easter treat. Pick up your fresh ricotta this week and let this frittata transport your family to Italy this Sunday too!
- 8 eggs, cracked and beaten
- Salt and black pepper
- Parmigiano Reggiano cheese
- 1 Basket of Caputo Brothers Creamery Fresh Ricotta
- 3 large Tropean onions, sliced OR substitute 2 large Vidalia or Red Onion, or a combination of those two
- 2 T sugar (optional, depending on sweetness of onions)
- Extra Virgin Olive Oil
- Chopped parsley (optional)
- Add salt and pepper and Parmigiano to the beaten eggs and beat in a bowl. Set aside. Preheat oven to 350.
- In a 9” cast iron skillet, or similar, set on heat, add olive oil. Wait 1 minute.
- Add sliced onions and sauté until softened
- Add optional sugar if onions are not sweet. Cook 1 minute while stirring.
- Pour egg mixture into hot skillet and constantly stir, also adding optional parsley at this time, breaking up the egg clumps as they form.
- Once the egg mix begins to get fairly solid place dollops of fresh ricotta around the pan and remove from heat and place in preheated 350 degree oven. Place oven-safe skillet in oven, and bake until there is a tiny bit of jiggle left when you gently shake the skillet.
- Remove, slice into 8 pie wedges, and serve.