PESTO & RICOTTA FRITTATA

  • 45
  • Medium

PESTO & RICOTTA FRITTATA

  • 45
  • Medium
PESTO & RICOTTA FRITTATA

INGREDIENTS

  • 1 pack of Rana Genovese Basil Pesto
  • 12 eggs
  • 140 gr of ricotta
  • 125 gr Parmigiano Reggiano, grated
  • extra virgin olive oil
  • salt and Pepper to taste

METHOD

Preheat the oven to 200°C. 

Heat a little oil in a pan over medium-high heat. Meanwhile, beat the eggs in a large bowl adding half the ricotta, pesto and Parmigiano Reggiano. Adjust with salt and pepper to taste. 



Lower the heat, pour the mixture into a pan and cook for about 6-7 minutes. Transfer to the oven and finish cooking until the top is puffed and set, approximately 5-6 minutes. Remove from the oven, let rest 5 minutes and cut into wedges. Serve warm or at room temperature, dolloped with the remaining pesto and ricotta. Serve topped with the remaining Parmigiano Reggiano cheese.

INGREDIENTS

SERVINGS
- +
  • 1 pack of Rana Genovese Basil Pesto
  • 12 eggs
  • 140 gr of ricotta
  • 125 gr Parmigiano Reggiano, grated
  • - extra virgin olive oil
  • - salt and Pepper to taste

METHOD

Preheat the oven to 200°C. 

Heat a little oil in a pan over medium-high heat. Meanwhile, beat the eggs in a large bowl adding half the ricotta, pesto and Parmigiano Reggiano. Adjust with salt and pepper to taste. 



Lower the heat, pour the mixture into a pan and cook for about 6-7 minutes. Transfer to the oven and finish cooking until the top is puffed and set, approximately 5-6 minutes. Remove from the oven, let rest 5 minutes and cut into wedges. Serve warm or at room temperature, dolloped with the remaining pesto and ricotta. Serve topped with the remaining Parmigiano Reggiano cheese.