{"id":14781,"date":"2025-05-09T09:00:47","date_gmt":"2025-05-09T09:00:47","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/baked-frittatas-with-ricotta-and-spring-herbs\/"},"modified":"2025-05-09T09:00:47","modified_gmt":"2025-05-09T09:00:47","slug":"baked-frittatas-with-ricotta-and-spring-herbs","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/baked-frittatas-with-ricotta-and-spring-herbs\/","title":{"rendered":"Baked frittatas with ricotta and spring herbs"},"content":{"rendered":"

A light, fluffy, and fragrant dish<\/strong><\/h2>\n

The baked frittatas with Nobili ricotta are a versatile solution for a light lunch, an appetizer served as finger food, or a perfect idea for a picnic basket. Soft and aromatic, thanks to seasonal herbs, they captivate with simplicity and taste. <\/span><\/p>\n

Ingredients<\/b><\/h3>\n
    \n
  • 4 eggs<\/span><\/li>\n
  • 200 g of Nobili ricotta<\/span><\/li>\n
  • 150 g of fresh herbs (spinach, Swiss chard, chicory)<\/span><\/li>\n
  • 2 tablespoons of grated Parmesan cheese<\/span><\/li>\n
  • Salt and pepper to taste<\/span><\/li>\n
  • Nutmeg to taste<\/span><\/li>\n
  • Extra virgin olive oil to taste<\/span><\/li>\n<\/ul>\n

    Step-by-step preparation<\/b><\/h3>\n
      \n
    1. Cook the herbs<\/b>
      \n<\/b>Wash the herbs thoroughly and cook them in a pan with a drizzle of oil for a few minutes until they wilt. Drain well and chop coarsely.<\/span><\/li>\n
    2. Prepare the mixture<\/b>
      \n<\/b>In a bowl, beat the eggs with salt, pepper, a pinch of nutmeg, and Parmesan. Add the Nobili ricotta and herbs. Mix until you obtain a homogeneous mixture.<\/span><\/li>\n
    3. Bake the frittatas<\/b>
      \n<\/b>Lightly grease a muffin tin or individual molds. Pour the mixture up to 3\/4 of the height and bake in a static oven at 180\u00b0C for about 20 minutes, until the frittatas are puffed and golden.<\/span><\/li>\n
    4. Serve<\/b>
      \n<\/b>Remove from the oven and let cool slightly. Serve the frittatas on their own or accompanied by a fresh seasonal salad.<\/span><\/li>\n<\/ol>\n

      Conclusion<\/b><\/h3>\n

      The baked frittatas with Nobili ricotta and herbs are the perfect example of how a few quality ingredients can create simple yet flavorful dishes. Perfect for any occasion, they bring lightness and flavor to the table. <\/span><\/p>\n

      Enjoy your meal!<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

      A light, fluffy, and fragrant dish The baked frittatas with Nobili ricotta are a versatile solution for a light lunch, an appetizer served as finger food, or a perfect idea for a picnic basket. Soft and aromatic, thanks to seasonal herbs, they captivate with simplicity and taste. Ingredients 4 eggs 200 g of Nobili ricotta 150 g of fresh herbs (spinach, Swiss chard, chicory) 2 tablespoons of grated Parmesan cheese Salt and pepper to taste Nutmeg to taste Extra virgin olive oil to taste Step-by-step preparation Cook the herbs Wash the herbs thoroughly and cook them in a pan with a drizzle of oil for a few minutes until they wilt. Drain well and chop coarsely. Prepare the mixture In a bowl, beat the eggs with salt, pepper, a pinch of nutmeg, and Parmesan. Add the Nobili ricotta and herbs. Mix until you obtain a homogeneous mixture. Bake the frittatas Lightly grease a muffin tin or individual molds. Pour the mixture up to 3\/4 of the height and bake in a static oven at 180\u00b0C for about 20 minutes, until the frittatas are puffed and golden. Serve Remove from the oven and let cool slightly. Serve the frittatas on their own or accompanied by a fresh seasonal salad. Conclusion The baked frittatas with Nobili ricotta and herbs are the perfect example of how a few quality ingredients can create simple yet flavorful dishes. Perfect for any occasion, they bring lightness and flavor to the table. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":14783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,452],"tags":[512,456],"class_list":["post-14781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-tradizionale","tag-caseificio-nobili","tag-ricotta"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14781"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14783"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}