Last Minute Ricotta Frittatas with Friends

I woke up this morning at 9:30 am. At 10:00 am, David told me that we’re having friends over for brunch at 11:00 am. So I took a two-minute shower and frantically ran around the kitchen, pulling out pots and pans. Somehow, with a few eggs, ricotta cheese, a butternut squash, and honey, I was able to whip up a pretty good frittata.   The omelet worked nicely with David’s breakfast potatoes, sweet mimosas, and a beautiful fruit salad that our friends brought over. Our kitchen was a mess, but our breakfast table looked like an elaborate brunch buffet. Check out the yummy frittata recipe below.

 

Ricotta Frittata Recipe
INGREDIENTS:

1/2 butternut squash, peeled, seeded, and cut into thin wedges
6 eggs
1 teaspoon skim milk
1 cup low-fat or fat-free ricotta cheese
2 tablespoons light olive oil
11/2 teaspoons wildflower honey
sea salt

DIRECTIONS:

1. Preheat the oven to 450F degrees or the broiler to high. 
2. Put 1 tablespoon of oil in a non-stick skillet and set over high heat. Add the squash and cook for about 5 -7 minutes, turning often, until golden. Sprinkle with sea salt, drizzle with honey, and transfer to a bowl. 
3. Wipe the skillet clean. 
4. Beat the eggs with the skim milk. Add the beaten eggs to the squash. Season well with sea salt.
5. Heat the clean skillet over medium heat. Swirl the remaining olive oil so that it coats the entire skillet.
6. Pour the frittata mixture into the skillet. 
7. Arrange small spoonfulls of the ricotta cheese over the top of the frittata. 
8. Cook for about 6 -8 minutes on medium-low heat, until the sides of the frittata start to set.
9. If you are using the oven, place the skillet in the oven and bake for about 10 – 12 minutes, or until well set, puffy on the sides, and lightly browned on the top.  If you are using the broiler, cook for 1-2 minutes just to set the top. 
10. Let cool a little. Flip onto a plate and drizzle with more honey.

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