White Pizza Frittata & Italian Christmas Cookies

Ricotta cheese is on sale this week at No Frills, only $2.00 for a large tub. While this dish is technically not a white pizza, it combines the flavours and ingredients in a frittata style meal with the added bonus of being gluten-free. It makes a great addition to a brunch or take leftovers to work for a quick and convenient lunch. I baked it in an oven safe skillet, but you can also use a glass baking dish. You will need to increase the cooking time to about 40-45 minutes though.

I have a LOT of Ricotta left over, so I went searching for another recipe and came across Italian Christmas Cookies. They sound delicious and I plan on baking some this weekend. Here are the recipes for both!

White Pizza Frittata

Ingredients:

12 large eggs

300g package frozen spinach

1 oz pepperoni

5 oz mozzarella cheese (about 1 3/4 cups)

1 tsp minced garlic

1/2 cup fresh ricotta cheese

1/2 cup grated Parmesan

4 Tbsp olive oil

1/4 nutmeg

salt & pepper to taste

Method:

Microwave the spinach for about 3-4 minutes until defrosted, but not hot. Squeeze with your hands to remove as much water as possible. Set aside.

Preheat the oven to 375 degrees. In a large bowl, whisk together the eggs, olive oil, garlic and spices. Combine well.

Add in the Ricotta, Parmesan and spinach. When adding the spinach, break it up into small pieces with your hands and combine well. Pour mixture into skillet or baking pan. Sprinkle the mozzarella cheese evenly over the top and then add pepperoni.

Bake for 30 minutes (about 40 if using a glass pan). Delicious served with some ranch dressing!

 

Italian Christmas Cookies

 

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

15oz Ricotta cheese

2 tsp vanilla

4 cups all purpose flour

1 tsp salt

1 tsp baking soda

FROSTING:

1/4 butter

3-4 cups icing sugar

1/2 tsp vanilla

3-4 Tbsp milk

sprinkles for decorating

 

Method:

In a large bowl with a mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in Ricotta and vanilla. In a separate bowl, combine flour, salt and baking soda, then gradually add to the creamed mixture. Drop by tablespoons onto a greased cookie sheet, 2″ apart. Bake at 350 degrees for 12-15 minutes, or until lightly browned. Remove to wire rack to cool. To make the frosting, in a large bowl, cream butter, icing sugar, vanilla and enough milk to reach spreading consistency. Frost cookies immediately, add sprinkles to decorate. Store in the fridge.

Yield: 7 dozen

 

 

Frittata recipe from ruledme.com

Cookie recipe from tasteofhome.com

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