This month I’ve decided to share with you a great family recipe. I hope you taste the LOVE. Frittatas are truly an Italian favorite. The nice advantage of a frittata is that it may be prepared the night before and baked in the morning, or be baked in advance and served at room temperature. Delicious served at room temperature or warmed. I hope you enjoy!
2 cups ricotta cheese
5 tablespoons olive oil
2 cups sliced fresh Cremini mushrooms
3 tablespoons of parsley (diced)
1/4 teaspoon salt
1/4 teaspoon of garlic powder and black pepper to taste
1 garlic clove, minced
1 cup shredded fresh spinach
1 shallot, chopped
5 or 6 strips of roasted red bell pepper, (Mancini) diced
1 1/2 cups plus 2 tablespoons grated Asiago or Romano/ Parmesan
1 cup cooked Capellini (Angel hair pasta) – I chop mine, or you can keep it as is
6 oz thinly sliced prosciutto, sausage, bacon, or meat of your choice
Step 1: Place mushrooms, shallot in a shallow frying pan. Add a few teaspoons of olive oil and lightly sauté, then add garlic until all properly sautéed. Take off heat and reserve. Keeping all reserved bits in the pan, add meat and cook to desired wellness. Set aside.
Step 2: In a large mixing bowl, whisk together eggs, ricotta cheese, cheese, spinach, parsley, salt, garlic powder and black pepper.
Step 3: Add all sautéed items to the egg mixture and mix until combined. Add pasta. Pour into a greased 9×13 inch oven proof casserole dish.
NOTE: Can be refrigerated overnight at this point.
Before baking, you can top Frittata with a light dusting of cheese. Bake at 350* degrees, (make sure oven is preheated) on the middle rack for approximately 30 -40 minutes until center is not loose. Serve immediately or even at room temperature.
From my Italian family, we wish you all an amazing 2018 New Year. Buon Appetito! May you always, “Feel the LOVE!
Jill Bacus, owner & Chef @ Ciao Wood Fired Pizza & Trattoria