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2010-10-15Vegetables Frittata: Ricotta, Mozzarella, Eggs, Olive Oil, Mushrooms, Onion, Red Pepper, Zucchini, Dry White Wine, Parmesan (Grated), Salt, Ground Black Pepper
Vegetables Frittata featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Vegetables Frittata

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  • 1 Sorrento® Ricotta
  • 8 oz. Sorrento® Mozzarella, sliced
  • 12 Eggs
  • 3 tbs Olive Oil, divided
  • 2 cups Mushrooms, sliced
  • 1 Onion, diced
  • 1 Red Pepper, diced
  • 1 Zucchini, thinly sliced
  • 1/4 cup Dry White Wine
  • 1/4 cup Parmesan (Grated)
  • Salt, to taste
  • Ground Black Pepper, to taste


Preheat oven to 400 degrees F. Grease a 13" x 9" pan with 1 Tbsp. olive oil. In large frying pan, heat 2 Tbsp. Olive oil over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned. Add zucchini, mushrooms and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper. Whisk eggs, add ricotta, and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with sliced mozzarella and sprinkle with parmesan. Bake for 20 minutes, or until set. Serve immediately.


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