Super-easy, super-fluffy, ricotta and olive frittata

by Christine Knight

Ricotta and olive frittata

This frittata is extremely easy to make, emerges from the oven puffed up like a soufflé, and is great for feeding a crowd with minimum fuss. It’s very high in protein, and will keep happily in the fridge for several days if you’re looking for something to make in advance for work-day breakfasts. You can substitute the filling/topping with whatever you fancy – sliced tomatoes or halved cherry tomatoes work well, as do other antipasti. If you don’t need quite so many servings, just halve the amounts, use a 20x30cm baking dish, and reduce the cooking time to about 25 minutes.

Serves 8 at breakfast, lunch or dinner, or many more as party food

12 medium eggs
500g ricotta
a handful each of good quality green and black olives, pitted and halved (small ones can be pitted and left whole)
salt and black pepper

You will also need a 30x40cm baking dish, lined (base and sides) with baking paper. (No need to grease.)

Preheat the oven to 190C. Place the eggs and ricotta in a large mixing bowl with plenty of ground pepper and a small pinch of salt. (The olives are already salty.) Whisk until well combined. The batter won’t be completely free of lumps, but the eggs and ricotta should be well amalgamated and as smooth as possible. Pour into the lined baking dish and scatter with the olives. Bake in the preheated oven for 30-35 minutes. The frittata should be puffed up and just firm in the centre – it will only be very lightly golden in places, if at all. Allow to cool in the baking dish for at least 10 minutes, then lift out onto a flat surface using the baking paper to assist. Slice into slabs or fingers and peel carefully away from the baking paper. Serve warm or at room temperature. For a party, serve with tomato chutney or relish for dipping; for lunch, with salad and bread.

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