What’s Cookin? Sunday Brunch 7/1: Ricotta Frittata

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!


  • 6 egg whites
  • 1 cup ricotta
  • 1 1/2 tablespoons chopped parsley and/or cilantro
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil


Preheat your broiler (or preheat oven to 500°). Beat together the egg whites, ricotta, chopped herb, garlic, salt, and pepper.

Heat the olive oil in a 10-inch nonstick skillet over medium flame. When hot, pour in the egg mixture and turn the heat to low. Cook until set around the edges, about 12 minutes. I rotate the skillet a quarter turn every few minutes. When the eggs are set around the edges, put the skillet in the oven and cook until the center is set; this could take only a minute or 2 with the broiler or quite a bit longer without broiler, perhaps 5 minutes.

Source: SeriousEats

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