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Ricotta Breakfast Pancakes
Breakfast

Ricotta Breakfast Pancakes

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
  2. 2 Heat a lightly oiled griddle over medium-high heat.
  3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB

Ricotta Cheese Pancakes
Breakfast

Ricotta Cheese Pancakes

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
  2. 2 Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

By TRROUBLE07

The Best Ricotta Pancakes
Breakfast American

The Best Ricotta Pancakes

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
  2. 2 Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  3. 3 Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  4. 4 Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  5. 5 Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake.
  6. 6 Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

By WestCoastMom

Candice's Lasagna Omelet
Breakfast

Candice's Lasagna Omelet

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Cook and stir Italian sausage in hot skillet until browned and crumbly, 4 to 6 minutes. Drain and discard grease.
  2. 2 Melt butter in a skillet over medium heat. Pour eggs into skillet and sprinkle with sausage and Italian seasoning. Cook, occasionally lifting edge with spatula to allow uncooked eggs to flow underneath, until omelet is almost set, 4 to 6 minutes; flip.
  3. 3 Spread ricotta cheese and spaghetti sauce on top of the omelet; cook until omelet is completely set, 3 to 5 minutes. Sprinkle shredded mozzarella cheese over the top, fold in half, and transfer to a plate.

By gatorgirl

Mini Frittatas
Breakfast

Mini Frittatas

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  2. 2 In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  3. 3 In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  4. 4 Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

By Sparkles

Camille's Crustless Ricotta Pie
Breakfast American

Camille's Crustless Ricotta Pie

4.0

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with nonstick spray.
  2. 2 Beat together eggs, sugar, vanilla, and cinnamon in a large bowl until smooth. Add ricotta cheese and mix until well combined. Pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

By camille716

Microwave Frittata for One
Breakfast American

Microwave Frittata for One

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spray a large coffee mug with cooking spray.
  2. 2 Whisk eggs, pesto, ricotta cheese, Parmesan cheese, and pepper together in a small bowl. Pour frittata mixture into coffee mug.
  3. 3 Cook the frittata in a microwave oven for 1 minute and 30 seconds, stirring at thirty-second intervals (you will stir twice). Invert cooked frittata onto a plate or eat it right out of the coffee mug. Garnish with green onions.

By thedailygourmet

Savory Ricotta Tart
Breakfast

Savory Ricotta Tart

4.8

Prep
30 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
  3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
  4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
  6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Hearty Egg and Bread Bake
Breakfast

Hearty Egg and Bread Bake

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Grease a 9 x 13 (3 L) baking dish.
  2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
  3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
  4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
  5. 5 Cover and refrigerate overnight.
  6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
  7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

Margherita Mug Eggs
Breakfast Italian

Margherita Mug Eggs

4.8

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Brush the inside of a microwave-safe mug with butter.
  2. 2 Crack eggs into mug and top with ricotta cheese, tomatoes, and basil; season with salt, pepper, and oregano.
  3. 3 Cook in the microwave for 1 minute; stir and continue cooking in 15-second intervals, until set, about 1 minute more. Sprinkle Parmesan cheese over eggs.

By Alice

Corn Tortilla Quiche
Breakfast American

Corn Tortilla Quiche

4.7

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
  4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Spinach Ricotta Quiche
Breakfast American

Spinach Ricotta Quiche

4.7

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
  2. 2 Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
  3. 3 While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
  4. 4 Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
  5. 5 Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
  6. 6 Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.

By Kim's Cooking Now

Cheesy Baked Eggplant
Breakfast Italian

Cheesy Baked Eggplant

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
  3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
  4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
  5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Lemon-Ricotta Cornmeal Waffles
Breakfast American

Lemon-Ricotta Cornmeal Waffles

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Lemon Ricotta Pancakes
Breakfast American

Lemon Ricotta Pancakes

4.9

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese as you mix.
  2. 2 Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
  3. 3 Heat a lightly oiled griddle over medium-high heat.
  4. 4 Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By John Mitzewich

Pecan-Ricotta Waffles
Breakfast American

Pecan-Ricotta Waffles

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk flour, brown sugar, baking powder, baking soda, and salt together in a bowl; set aside.
  3. 3 Beat buttermilk, ricotta cheese, and eggs in a large bowl with an electric mixer until smooth. Stir in melted butter and maple extract, then stir in flour mixture until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
  4. 4 Lightly coat waffle iron with cooking spray, as needed, according to manufacturer's instructions. Add about 1 cup batter depending on the size of the waffle iron, spreading evenly; sprinkle with 2 to 3 tablespoons pecans.
  5. 5 Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done), 3 to 5 minutes. Place waffle on a baking sheet, without stacking, cover loosely with aluminum foil; place in the preheated oven to keep warm. Repeat with remaining batter.

By lutzflcat

Lemon Ricotta Pancakes with Blueberry Sauce
Breakfast American

Lemon Ricotta Pancakes with Blueberry Sauce

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.
  2. 2 Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.
  3. 3 Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.
  4. 4 Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

By hopefuleesoon

Chef John's Cheese Blintzes
Breakfast American

Chef John's Cheese Blintzes

4.6

Prep
20 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.
  3. 3 Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.
  4. 4 When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.
  5. 5 Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
  6. 6 Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
  7. 7 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
  8. 8 Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.
  9. 9 Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
  10. 10 Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
  11. 11 Bake in the preheated oven to firm up the filling, about 12 minutes.
  12. 12 Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

By John Mitzewich

Spicy Feta Dip
Appetizer Greek

Spicy Feta Dip

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
  2. 2 Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
  3. 3 Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.

By Jimmy the Greek

Honey Pie from Sifnos
Dessert Greek

Honey Pie from Sifnos

4.5

Prep
30 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
  4. 4 Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
  5. 5 Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

By Alexandra S

Spanakopita (Greek Spinach Pie)
Dinner Greek

Spanakopita (Greek Spinach Pie)

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
  2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
  3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
  4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
  5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
  6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
  7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
  8. 8 Cut into squares and serve while hot.
  9. 9 Enjoy!

By SILVERWOLF

Creamy Whipped Ricotta
Appetizer

Creamy Whipped Ricotta

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.

By thedailygourmet

Ricotta Cake
Dessert

Ricotta Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
  2. 2 In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

By Sandy Pescosolido

Italian Spinach Cheese Pie
Dinner

Italian Spinach Cheese Pie

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch deep-dish pie plate.
  2. 2 In a large bowl, stir together the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper. Spread in the prepared pie dish so that it is a little thinner in the middle.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, until the center is set, and the edges are lightly browned.

By CANDLELADY9AH

Sweet Peach Crepe Filling
Dessert

Sweet Peach Crepe Filling

5.0

Prep
10 min
Cook
15 min
Total
765 min

Instructions

  1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
  2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
  3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
  4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
  5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir

Chocolate Ricotta Mousse
Dessert American

Chocolate Ricotta Mousse

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
  2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren