Return to Recipes
Garden Frittata With Whipped Truffle Ricotta
Frittatas make for an effortlessly fresh breakfast, adaptable to whatever’s in season. This version celebrates spring with vibrant vegetables and a rich whipped truffle ricotta. Light yet satisfying, it’s finished with fresh herbs and best enjoyed alongside a simple side salad
Ingredients
½ cup peas
1 small zucchini, diced
½ bunch asparagus, trimmed and cut into bite-sized pieces
1 shallot, finely diced
½ cup whipped truffle ricotta
Sabatino Black Truffle Oil
4–6 squash blossoms
Freshly grated Parmesan cheese
Salt & freshly ground black pepper, to taste
Method
- Preheat oven to 375°F.
- In a mixing bowl, whisk the eggs until smooth and season with salt and pepper.
- Pour the eggs into a lightly greased pie dish or ovenproof skillet.
- Evenly scatter the peas, zucchini, asparagus, and shallot over the eggs.
- Add spoonfuls of whipped truffle ricotta across the surface.
- Drizzle lightly with truffle oil.
- Arrange squash blossoms on top and finish with a generous grating of Parmesan
- Bake for 10–15 minutes, or until the frittata is puffed and golden on top.
- Remove from oven and let cool slightly before serving.
Shop the Recipe
Read More
Sweet, bubbly, and incredibly refreshing, this Raspberry Truffle Honey Fizz is the perfect sip for warm days. Fresh muddled raspberries and luxurious truffle honey create a beautifully balanced coc...
Read more
Bring bold, coastal flavors to your table with these Truffle Curry Clams. Fresh clams are gently steamed in a fragrant coconut curry broth with sun-dried tomatoes, fresh cilantro, and bright lime, ...
Read more
Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®
From the depths of the Mediterranean comes this new gastronomic wonder. Dive into this delectable creation featuring fresh flavors and refined touches of elegance. This dish encapsulates the essenc...
Read more