Good Thursday to you all! How are you doing today? I thought today would be a great day to share a recipe from Aran Goyoaga of Cannelle et Vanille. I hope you enjoy this wonderful recipe and make it to share with your loved ones. I think this would be a great breakfast or brunch recipe for the weekend, don’t you?
Cherry tomato, prosciutto and ricotta frittata
By Aran Goyoaga
Serves 6 to 8
1/4 cup (60 ml) heavy cream
2 tablespoons grated Parmesan
Pinch of salt
Pinch of coarse black pepper
3 tablespoons olive oil
1/2 medium yellow onion, thinly sliced
1 medium Yukon Gold potato, peeled and thinly sliced
6 ounces (170 g) cherry tomatoes, halved
4 slices prosciutto
4 ounces (110 g) whole-milk ricotta
2 tablespoons finely sliced chives
Preheat oven to 350F (180C).
In a medium bowl, whisk together the eggs, heavy cream, Parmesan and pinch of salt and pepper. Set aside.
Heat a 10-inch non-stick sauté pan over medium heat. Make sure the pan doesn’t have a plastic handle as it needs to go in the oven.
Add olive oil, onions and potatoes. Season with a pinch of salt and pepper. Cook over medium to low heat until potatoes are tender (not falling apart) stirring occasionally. Transfer the mixture to a plate lined with paper towels to drain excess oil. Return the mixture to the sauté pan and place back on medium heat.
Add egg mixture and with a spatula, stir the center to allow it to cook slightly. Place the tomatoes, prosciutto, ricotta, and chives on top. Transfer to the oven and finish baking for another 12 to 15 minutes.
Slide onto a plate and serve warm.
Just looking at the these photos by Aran make my mouth water! I hope you have enjoyed this recipe and for more lovely ideas you can head over to Cannelle et Vanille where Aran shares more of her work. If you are into food styling and photography you may want to check out her workshops, they fill up super fast but keep an eye out for upcoming events! I hear they are spectacular!
I wish you all a wonderful day filled with moments of pure joy!
All images by Aran Goyoaga of Cannelle et Vanille.
Post curated for The Little Room of Style. Images have been granted permission for use by Aran Goyoaga.