Chèvre-Ricotta Cheeses Frittata
Vegetarian Times Issue: March 1, 2003 p.19
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.
Directions
- 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.
ingredient list
Serves 4
- 1/3 cup fine cornmeal
- 3 extra-large eggs
- 1 lb. low-fat ricotta cheese
- 3 Tbs. cornstarch
- 4 oz. crumbled chèvre cheese
- 1 bunch scallions, thinly sliced
- 1/2 tsp. cayenne, or to taste
- Salt and freshly ground black pepper to taste
- 3 Tbs. minced parsley for garnish
Nutritional Information
Per serving:
| Calories |
390 |
| Protein |
22g |
| Total Fat |
24g |
| Saturated Fat |
14g |
| Carbs |
22g |
| Choelsterol |
275mg |
| Sodium |
810mg |
| Fiber |
1g |
| Sugar |
5g |
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