Chèvre-Ricotta Cheeses Frittata
Dress up this brunch dish with sprinkles of freshly ground black pepper, and pair it with accompaniments such as sliced papaya and spiced tomato juice.
⅓ cup fine cornmeal
3 extra-large eggs
1 lb. low-fat ricotta cheese
3 Tbs. cornstarch
4 oz. crumbled chevre cheese
1 bunch scallions, thinly sliced
½ tsp. cayenne, or to taste
3 Tbs. minced parsley for garnish
- Preheat oven to 425F. Spray 9-inch round baking pan or pie plate with nonstick cooking spray. Sprinkle with cornmeal.
- In mixing bowl, beat eggs until light and foamy. Stir in ricotta, cornstarch, chèvre cheese and half of sliced scallions. Season mixture with cayenne, salt and pepper. Pour into prepared pan.
- Bake about 15 minutes at 425F. Increase temperature to 450F, and bake 8 to 10 minutes more, or until just set and slightly golden. Remove from oven, sprinkle with remaining scallions and parsley and serve.