Celebrate with an extra Green Brunch this weekend! Spinach Artichoke Breakfast Frittata

Saturday brunch is extra GREEN this week, thanks to Saint Patrick’s Day! This Bella recipe pairs perfectly with corned beef and cabbage, or bangers and mash!

Spinach and Artichoke Frittata with Balsamic peppers

Tart dough:
1 ½ cup flour
1 tsp. Salt
2 Tablespoons Parmesean cheese
12 Tablespoons unsalted butter, cold and cut into 1 inch pieces
2 Tablespoons cold water

Preheat oven to 400 degrees.

In a food processor add the  flour, salt and cheese. Pulse mixture  until combined.  With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted  tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for  10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:
6 eggs
11 oz. fresh ricotta, recipe follows 
1-    12 oz. jar of  Bella Cucina Spinach and Artichoke Bruschetta Spread*
2 Tablespoons Parmesean cheese
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 jar Bella Cucina Roasted Sweet Balsamic Peppers, sliced

In medium mixing bowl, whisk together eggs, ricotta, bruschetta spread, salt and pepper until smooth. Pour the spinach artichoke mixture into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.
Cool slightly and serve in wedges topped with sliced sweet peppers.

Serves 8-10

* you can also substitute Spinach Artichoke Bruschetta with Artichoke  Lemon Pesto

To make fresh Ricotta:

1 half gallon whole milk  {use the best quality milk you can buy}
1-1/2 cups cream {see above}
1/4 cup freshly squeezed lemon juice

In a large saucepan, heat the milk and cream over medium heat until the temperature reaches 180 degrees.  Turn off the heat, add the lemon juice and let sit covered for 15 minutes.

Remove the curds from the liquid with a sieve or small slotted spoon into a bowl layered with cheese cloth. Tie up the ends of the cheese cloth and hang it over the bowl so it can drain any remaining liquid from the curd.  Let sit for about 2 hours.

Makes about 4 cups.

Buon Appetito! © 2012 Bella Cucina   

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