Go Back
–+ servings
Print

Italian Ricotta Marinara Frittata

Using only fresh ingredients always creates the best results. The Rao's marinara really picked up my Italian Ricotta Marinara Frittata.
Course Breakfast, Brunch
Cuisine eggs, Italian food, Marinara
Keyword eggs, Italian Food,, Marinara, Ricotta
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 10 Whole Eggs beaten
  • 1/4 Whole Red Pepper diced
  • 1/4 Whole Green Pepper diced
  • 1/2 Whole Medium Yellow Onion diced
  • 1/2 Cup Shredded Mozzarella
  • 1 Cup Rao's Homemade Marinara Sauce
  • 1 1/2 Cup Fresh Ricotta divided
  • 1/4 Tbsp Coconut Milk divided
  • 2 Tsp Seasoned Salt
  • 2 Tsp Black Pepper
  • 1 Tsp Olive Oil

Instructions

Ricotta Topping

  1. Take half the ricotta and mix with 2 tbsp of the coconut milk and set aside.

Frittata

  1. Combine the eggs, remaining coconut milk, and seasoning and mix well.  Heat a skillet on medium heat and add the olive oil.  Once the pan is good and hot, add the egg mixture.  Cook for about 5 minutes stirring a little bit.  You just want the eggs to begin to set.  Add in the shredded mozzarella at about 4 minutes.  

    Next, drop in dollops of the ricotta (using half the mixture).  Move to a 350 degree oven and bake for 25 minutes.  Make sure the eggs are set and remove from oven.

    In the final 3 minutes of cooking, warm the Rao's Homemade Marinara Sauce in a pot.  

    To serve, put a heaping of the ricotta mixture and a lot of the marinara sauce on top of the frittata.  Do the same thing as you cut pizza type pieces.  Be sure to serve the plates with a gravy bowl of the sauce at the table to add more as you eat.  I kept adding more and more sauce.

    Enjoy!