Similar to its cousin Cottage Cheese — but much lighter — Ricotta is creamy white in appearance, slightly sweet in taste, and contain around 13% fat. It makes a great protein source for our post-WLS readers, and is featured in this frittata.
Ricotta (translated literally as “recooked”) is an Italian whey cheese made from milk and whey left over from the making of cheese. Like other whey cheeses (cottage cheese, for example), ricotta is the result of protein coagulating into curds after casein has been removed in the cheese making process. The whey (liquid remaining after straining the curds) is formed into ricotta. For that reason, ricotta is desirable as a protein and calcium source for persons with casein intolerance.
While most of the milk protein (especially casein) is removed when cheese is made, some protein remains in the whey. This remaining protein is first allowed to become more acidic by fermentation (letting it sit for 12–24 hours at room temperature), and acidified whey is then heated to near boiling. A fine curd is formed and once cooled, the curd is strained through a fine cloth and packaged at Ricotta Cheese.
Ricotta is highly perishable, so only buy as much as you can use in a short period of time.
- 4 to 6 eggs
- Salt and freshly milled white pepper
- 1 cup ricotta
- 1/4 cup freshly grated Parmesan
- 1 1/2 tablespoons chopped marjoram
- 1 small clove garlic, crushed
- 2 tablespoons of mixture of olive oil and melted butter
- Preheat broiler.
- Beat eggs with salt and white pepper to taste. Stir in cheeses, marjoram and garlic.
- Heat oil and butter in 8- or 10-inch skillet.
- Add egg mixture and lower heat.
- Cook until set, about 12 minutes, then brown 4-6 inches under broiler.
- When done, slide frittata onto a plate.