Mario Batali’s Ricotta Frittata Recipe

From the Food and Wine classic in Aspen, Colorado, this video with chef Mario Batali features his recipe for a delicious frittata with ricotta and Parmesan cheeses.

Mario sings the praises of farm fresh eggs versus store bought, an important component of a perfect frittata. What exactly is different about them?  Besides the obvious age factor, farm fresh eggs tend to have a richer flavor, and are fluffier when cooked.  If the chickens are eating greens, the yolks from the farm will have a darker yellow color, a result of carotenoid plant pigments called xanthophylls.

We wrote an earlier post on the origins of the frittata here.

Read on for the recipe and more eggy musings!

Recipe courtesy of Mario Batali.

1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. 1 medium onion, thinly sliced
3. 1 tablespoon marjoram leaves
4. 8 eggs
5. 1 cup fresh sheep’s milk ricotta cheese
6. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
7. Salt and freshly ground pepper
8. 1 cup spicy tomato sauce

1. Preheat the oven to 375°. Coat the bottom of a 12- to 14-inch cast-iron skillet with the 1/4 cup of olive oil. Add the onion and marjoram and cook over moderate heat until the onion is translucent and very aromatic, about 7 minutes.
2. In a medium bowl, whisk the eggs with the ricotta and Parmigiano-Reggiano and season with salt and pepper. Pour the egg mixture into the skillet and stir to incorporate the onion. Cook until the eggs begin to set. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the frittata is set.
3. Turn the frittata out onto a serving platter and let cool. Drizzle the frittata with olive oil and serve at room temperature, with the tomato sauce on the side.

Here’s one last eggy morsel of food for thought: When I visited my sister in Costa Rica, the eggs they sold were not refrigerated, and I believe I’ve noticed the same thing in Paris. When I asked her why, she stated that store bought eggs in the States are washed, which eliminates the natural antibacterial coating of the shell. Now I do trust the girl, however I felt the need to turn to Google for confirmation, which I was unable to find. I did, however, find this article from the North Carolina Egg Council, which states that “In one day at room temperature, an egg can age as much as it would in a week in the refrigerator”. So…use your head on this one.

Feel free to let us know your thoughts on the taste differences between fresh eggs and store bought, we’d love to hear from you!