Onions, Mushrooms and Ricotta Herb Egg Skillet
Friends!!! You need to make this recipe soon! I really don't know how should I call this. Is it a frittata? A crustless quiche? An egg skillet? The only thing that I can tell you is that this egg skillet is creamy and rich thanks to the ricotta cheese in the egg batter, full of herbs and earthy flavors and made in about 30 minutes. Every single time I make this the reviews are just fantastic! I’m pretty sure once you make this egg skillet it will be part of your go to breakfasts.
What I love about this ricotta egg skillet is that you can be enjoying it in about 30 minutes. You start by beating your eggs and then mixing in the ricotta cheese and cornstarch. Then sauté your onions, mushrooms and ham in a nice and earthy olive oil with some fresh herbs like thyme, parsley, tarragon and rosemary because I happened to have them all in my fridge at once, but feel free to use the ones you have in hand or have access to. After 5 minutes you pour the egg mixture over the skillet and to the oven it goes. It bakes for 20 to 25 minutes, depending on how runny or set you prefer your eggs. I wouldn’t recommend baking it more than that. You want your eggs soft and custardy.
While it bakes, I love to make an arugula salad with a simple dressing of lime or lemon juice, olive oil and sea salt flakes. The citrusy notes and peppery notes from the lime or lemon juice and the arugula on top of this egg tart full of herbs and veggies is beyond! It is truly a must!
This one is a short one. I wanted for you guys to have it for the weekend. If you get to make it, please share with me how much you loved it on the comments section. ‘Til the next one!
Onions, Mushrooms and Ricotta Herb Egg Skillet
Ingredients
◯ Large organic cage free eggs – 4 to 5
◯ Whole organic milk – ¼ cup
◯ Ricotta cheese – ¼ cup
◯ Cornstarch – 2 TBSP
◯ Fine sea salt – ¼ Tsp + a pinch
◯ Extra virgin olive oil – 3 to 4 TBSP
◯ Sliced yellow onions – 1 cup
◯ Sliced cremini mushrooms – 1 cup
◯ Thin slices of your favorite ham – ½ cup
◯ Mix of thyme leaves plus finely chopped Italian or flat parsley, tarragon and rosemary – ½ cup
Details
Yield:
6 to 8 slices
Total time:
35 minutes Active time - 10 minutes
Equipment:
medium bowl, hand whisk, 8” to 10” oven proof skillet
Steps
To make the onions, mushrooms and ricotta herb egg skillet:
Preheat oven to 375°.
In a medium bowl beat the eggs vigorously, starting with a fork to break any clumps and then with a hand whisk to incorporate some air, until they are smooth and frothy. Add the ¼ cup of milk, the ¼ cup of ricotta cheese, the 2 tablespoons of cornstarch and ¼ teaspoon of the salt and mix until there are very small lumps of the ricotta and the cornstarch.
In a large ovenproof skillet heat the 3 tablespoons of olive oil over medium heat. Toss the onions, mushrooms and ham and sauté until onions are soft and almost translucent, moving frequently. Add the extra tablespoon of olive oil if mixture is a bit dry. Add the herbs and keep tossing everything in the skillet for about 1 minute. Remove from heat and pour over the egg mixture.
Bake for 15 minutes, then increase the oven temperature to 400° and bake for 5 to 10 minutes more, until the eggs are puffed and look set in the center. Remove from oven and toss the arugula salad on top. Serve immediately. You may store any leftover in the fridge and heat at 350° in the oven or countertop oven for about 5 minutes.
