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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.
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