Courgette and Ricotta Frittata
Started on the hob, finished under the grill, pulled while the centre is still soft. Ricotta keeps it from going rubbery.
- Prep
- 10m
- Cook
- 22m
- Waiting
- 5m
- Total
- 37m
- Serves
- 4
- Effort
- Easy
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 8 | Beat the eggs with the cheeses and season well 3m Beat until just uniform. Whipped-in air collapses and leaves a coarse crumb. | Pour in the eggs and cook gently until the edges set 8m Low heat. Drag the set edges inward once or twice, then leave it. | Finish under a hot grill until just set and puffed at the edges 4m Stop when the middle still trembles. A dry frittata is a frittata cooked two minutes too long. | Rest 5 minutes in the pan, then slide out onto a board 5m It keeps cooking off the heat. Five minutes also lets it release cleanly. | |
| 120 g | |||||
| 40 g | |||||
| 1 tsp | |||||
| 1/2 tsp | |||||
| 3 tbsp | Cook the courgettes until the pan is dry and they take colour 10m Any water left here ends up as a puddle under the eggs. | ||||
| 2 | |||||
| 4 | |||||
| 1 clove | |||||
| a small handful | |||||
| 1 tbsp | |||||
-
Beat the eggs with the cheeses and season well
3m- eggs 8
- ricotta 120 g
- hard cheese 40 g
- salt 1 tsp
- black pepper 1/2 tsp
Beat until just uniform. Whipped-in air collapses and leaves a coarse crumb.
-
Cook the courgettes until the pan is dry and they take colour
10m- olive oil 3 tbsp
- courgettes 2
- spring onions 4
- garlic 1 clove
- mint a small handful
Any water left here ends up as a puddle under the eggs.
-
Pour in the eggs and cook gently until the edges set
8m- from 1 Beat the eggs with the cheeses and season well
- from 2 Cook the courgettes until the pan is dry and they take colour
Low heat. Drag the set edges inward once or twice, then leave it.
-
Finish under a hot grill until just set and puffed at the edges
4m- from 3 Pour in the eggs and cook gently until the edges set
Stop when the middle still trembles. A dry frittata is a frittata cooked two minutes too long.
-
Rest 5 minutes in the pan, then slide out onto a board
5m- from 4 Finish under a hot grill until just set and puffed at the edges
- olive oil 1 tbsp
It keeps cooking off the heat. Five minutes also lets it release cleanly.
Why it comes off the heat early
Egg proteins begin to coagulate around 65°C and keep tightening as they climb. Past roughly 82°C the network contracts hard and squeezes out the water it was holding, which is exactly the weeping, bouncy texture nobody wants. A frittata carries a lot of stored heat in its pan, so the centre continues to set for several minutes after you stop cooking it. Pulling it while it still wobbles is how it arrives at the table tender.
Notes
- Ricotta left in lumps gives soft pockets throughout. Beaten in, it just disappears.
- Good at room temperature, poor straight from the fridge. Take it out half an hour before eating.
- Any cooked, dry vegetable works. The rule is dry, not which vegetable.