Frittata Con La Ricotta, Sicilian for Ricotta Omelette

This recipe comes from Sicilian Cookery. I find it funny that in my last entry I confessed that I’m terrible at making omelettes and then my next recipe ended up being an omelette. Well, this omelette recipe was easy and yet not easy. I know that’s probably confusing my readers. Well, if it helps at all, I’m confused too.

On second thought, that’s probably not helping anyone. Story of my life, constant confusion. Constant confusion involving eggs and cheese.

As far as taste goes, I thought this turned out ok. It was a little weird for me.

This cookbook is making me sad. All my life, I’ve wanted to be a gorgeous, hot, sassy, Italian chick and yet I don’t like Sicilian food so far. What does that mean?! Am I not those things?! What am I going to do with my life?! What do I have to live for?!

Then again, Italians are opinionated little mofos. They all think their region has the best food and even in my small town, my mother said all the matriarchs complained about each other’s cooking. Northern Italians cook different from Southern Italians and Sicilians are a whole different ballgame as well. Even the Italian family I stayed with when I went to Rome had a rift about their cooking styles. The husband, Mossimo, was Roman and the wife, Nila, was Sicilian. One night Nila lamented to me that no one in her family liked her cooking. They complained it was too Sicilian. I love Nila, but I think I’m more Roman than Sicilian myself.

Anyway, to make this recipe you will need; 14oz of ricotta, 5 eggs, salt, pepper, and olive oil. You can also add parsley and grated pecorino.

Your first step is to coat your frying pan with the olive oil. No need to dump it, just put enough to cover the pan. Once the oil is warmed up, place the cheese in. You’re supposed to brown the cheese on both sides. Mine never seemed to brown and I got impatient. This was most likely a mistake I made. As I said in my last entry, I get impatient when I make breakfast.

Once the cheese has been browned, you add the eggs. Hopefully you already know that you have to beat the eggs first, but I don’t like to assume.

Guess what?! In this next step, I actually did something right! I waited the right amount of time to flip the egg! This is usually where I fail with omelettes. I get impatient and then it ends up becoming a scramble or a half omelette. The trick is to not be impatient, obviously, and to continuously swirl the pan so all the excess egg liquid gets cooked evenly. This cookbook also gave a great tip that I will share. They recommend turning the pan to one side and using a pot lid to help flip over the other side.

Hopefully, you won’t need any of this advice because you are an awesome person. I’m not, though. I need all the help.

After flipping, there’s not much else to do except to wait for the other side to cook. Once that’s done you can go ahead and eat your omelette.

I ended up putting parsley on my omelette, by the way. I mean this is an extremely easy and simple recipe, I figured I might as well add parsley to it.

As I said earlier, my final analysis is that it was ok. I think ricotta is too similar of a texture to mix with eggs. At least it was for me. It just gave it a slimy and strange sensation. I have to make another confession though. I’ve never been crazy about ricotta. I mean I like it just fine, but in the rankings of cheese, it’s on the low-end for me.


Parsley and ricotta cheese omelette


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