My friend Carlos rushed into my kitchen one Sunday, desperate to impress his in-laws with brunch but clueless about cooking. “Just scrambled eggs won’t cut it,” he groaned. I smiled, pulling out roasted peppers and ricotta. “Watch and learn.” His panicked expression turned to amazement as I showed him my foolproof frittata technique. Now he’s the family brunch hero, and this simple yet sophisticated recipe has become his signature dish—perfectly fluffy every time.
History & Origin
Although frittatas have humble beginnings in Italian peasant cuisine, they represent a remarkable culinary tradition of resourceful cooking.
The traditional frittata emerged as a clever way to transform simple ingredients like eggs, vegetables, and cheese into a delicious meal. Originating in Italy, this versatile dish allowed home cooks to utilize leftovers efficiently.
Roasted red peppers and ricotta represent modern adaptations that honor the frittata’s original spirit of innovation.
Recipe
A frittata is a versatile Italian-style egg dish that can be enjoyed for breakfast, brunch, or even a light dinner. This keto-friendly version combines the rich, creamy texture of whole milk ricotta with the sweet and slightly smoky flavor of roasted red peppers, creating a delightful and satisfying meal.
Perfect for meal prep or entertaining, this frittata is not only delicious but also incredibly simple to prepare. The combination of eggs, ricotta, and roasted peppers provides a nutrient-dense dish that fits seamlessly into a low-carb lifestyle, with only 3 net carbs per serving.
Ingredients
- 8 large eggs
- 1 cup whole milk ricotta cheese
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Equipment
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
Instructions
- Preheat oven to 400°F
- Whisk eggs in a mixing bowl
- Add ricotta, salt, and pepper to eggs and mix well
- Heat olive oil in oven-safe skillet over medium heat
- Add chopped roasted red peppers to skillet
- Pour egg mixture over peppers
- Cook on stovetop for 3-4 minutes until edges begin to set
- Transfer skillet to preheated oven
- Bake 15-20 minutes until center is set
- Sprinkle fresh basil on top
- Let cool for 5 minutes before serving
Nutrition
240 kcal | 3g Carbohydrates | 15g Protein | 19g Fat | 8g Saturated Fat | 2g Polyunsaturated Fat | 8g Monounsaturated Fat | 380mg Cholesterol | 420mg Sodium | 250mg Potassium | 800 IU Vitamin A | 40mg Vitamin C | 200mg Calcium | 2mg Iron
Cooking Tips
When preparing this frittata, ensure you use whole milk ricotta to maintain the richness and minimize added carbohydrates. For best results, use fresh roasted red peppers from a jar or homemade, and allow the frittata to rest briefly after baking to help it set completely. The dish can be served immediately or stored in the refrigerator for easy reheating throughout the week.
Serving Suggestions
Serving the roasted red pepper and ricotta frittata offers numerous delightful options to elevate the dining experience.
For an elegant presentation, serve the frittata warm alongside a crisp mixed green salad, which provides a refreshing contrast to the rich, creamy texture of the dish.
Consider garnishing with fresh herbs like parsley or basil to add a vibrant touch of color and freshness.
To transform the frittata into a more substantial meal, pair it with keto-friendly options such as sliced avocado or low-carb crusty bread.
For those seeking extra flavor complexity, a dollop of sour cream or a light drizzle of hot sauce can personalize each serving, catering to individual taste preferences.
Common Mistakes & Troubleshooting
One common mistake when preparing frittatas is overcooking the eggs, which can result in a dry, rubbery texture.
I once made this error during a weekend brunch, leaving the frittata in the oven a few minutes too long, causing the edges to become tough and the center to lose its creamy consistency.
To prevent this, use medium heat, watch the cooking time carefully, and remove the frittata from the oven when the center is just set but still slightly jiggly.
A quick tip is to use an instant-read thermometer – the eggs should reach 160°F (71°C) for food safety without becoming dry.
Frequently Asked Questions
Can You Use Ricotta in Frittata?
Yes, I absolutely love using ricotta in frittatas! It adds incredible creaminess, boosts protein, and creates a delightful texture. I’ll dollop it right into the egg mixture for a rich, satisfying breakfast that’s both delicious and nutritious.
What Is the Difference Between Pimentos and Roasted Red Peppers?
I’ll help you understand the difference: pimentos are mild, sweet peppers often diced, while roasted red peppers are charred bell peppers with an intense, smoky flavor. They vary in texture, preparation, and culinary uses, though both offer delightful pepper characteristics.
What Is a Good Substitute for Ricotta Cheese in Frittata?
I’ve found several great ricotta substitutes for frittatas. Cottage cheese offers lower fat, cream cheese provides richness, and Greek yogurt adds protein. If you’re dairy-free, silken tofu works wonderfully, blending smoothly to create a creamy texture.
Final Thoughts
This frittata has become a staple in my kitchen for good reason. Its versatility means you can enjoy it hot for dinner or cold for lunch the next day. The creamy ricotta and sweet roasted peppers create a perfect balance that works for any meal occasion.
Don’t forget to check out my recipe for Caramelized Onion and Swiss Frittata, where I use similar techniques but with a delicious seasonal twist!
