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Rinse & rePeat
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RICOTTA FRITTATA
1. Since I just make stuff up as I go along, for this first time making this, I preheated my oven to 375°, but depending on the pan you use, you might want to play it safe at 350°. Gather your ingredients. I used two links of corn & soy free sweet Italian sausage in mine, and fried them in refined coconut oil for PUFA sake, plus the sundried tomatoes were already packed in olive oil, giving mine more of an italian flavor. You can alter the meat you use in this recipe and use olive oil instead.
2. Choose a pan that can start on the stove and go into the oven safely. Chop Italian sausage in various size pieces. Fry in one tablespoon refined coconut oil on medium high heat, and cook till it starts to brown.
3. Add in 4 large cloves of chopped garlic and cook for 1 minute more, then turn off the heat.
4. In a separate bowl add a carton (2 cups) of whole milk ricotta. Add in seasonings, red pepper flakes for spiciness, dried or fresh oregano and basil. Chop up 3+ tablespoonful sundried tomatoes and add to the ricotta. If you don't have the sundried tomatoes you could use jarred roasted red bell peppers, onions, mushrooms or just use meat and top the frittata with cherry tomatoes before baking it, or like I did, add them after baking. You could even add a dollop of pizza sauce!
5. Add in 4 eggs and 2 cups of Italian cheeses, half coarsely grated and the other half bigger chunks, and mix well.
6. Add in cooled sausage mixture to the ricotta mixture, leaving the remaining oils in the pan.
7. Pour everything back in the pan and smooth out. Bake 25 to 30 minutes or until puffed and golden brown. I used a wide pan so mine was thin, and we could pick it up and eat it like pizza. My husband said it tasted like he was eating pizza toppings without the crust. This had the most flavor barely warm or at just room temperature, so be patient when it comes out of the oven to let it cool for 15 to 20 minutes. This makes the most excellent leftovers!
“Considering that most of our food animals are fed large amounts of grains and soybeans, it isn’t accurate to speak of their fats as “animal fats.” And, considering the vegetable oil contained in our milk, eggs, and meat, it would seem logical to select other foods that are not rich in unsaturated oils.” -Ray Peat
1. Since I just make stuff up as I go along, for this first time making this, I preheated my oven to 375°, but depending on the pan you use, you might want to play it safe at 350°. Gather your ingredients. I used two links of corn & soy free sweet Italian sausage in mine, and fried them in refined coconut oil for PUFA sake, plus the sundried tomatoes were already packed in olive oil, giving mine more of an italian flavor. You can alter the meat you use in this recipe and use olive oil instead.
2. Choose a pan that can start on the stove and go into the oven safely. Chop Italian sausage in various size pieces. Fry in one tablespoon refined coconut oil on medium high heat, and cook till it starts to brown.
3. Add in 4 large cloves of chopped garlic and cook for 1 minute more, then turn off the heat.
4. In a separate bowl add a carton (2 cups) of whole milk ricotta. Add in seasonings, red pepper flakes for spiciness, dried or fresh oregano and basil. Chop up 3+ tablespoonful sundried tomatoes and add to the ricotta. If you don't have the sundried tomatoes you could use jarred roasted red bell peppers, onions, mushrooms or just use meat and top the frittata with cherry tomatoes before baking it, or like I did, add them after baking. You could even add a dollop of pizza sauce!
5. Add in 4 eggs and 2 cups of Italian cheeses, half coarsely grated and the other half bigger chunks, and mix well.
6. Add in cooled sausage mixture to the ricotta mixture, leaving the remaining oils in the pan.
7. Pour everything back in the pan and smooth out. Bake 25 to 30 minutes or until puffed and golden brown. I used a wide pan so mine was thin, and we could pick it up and eat it like pizza. My husband said it tasted like he was eating pizza toppings without the crust. This had the most flavor barely warm or at just room temperature, so be patient when it comes out of the oven to let it cool for 15 to 20 minutes. This makes the most excellent leftovers!
“Considering that most of our food animals are fed large amounts of grains and soybeans, it isn’t accurate to speak of their fats as “animal fats.” And, considering the vegetable oil contained in our milk, eggs, and meat, it would seem logical to select other foods that are not rich in unsaturated oils.” -Ray Peat
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