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As a food blogger, I generally make everything from scratch. There are times, however, when having a good prepared ingredient that I can grab from a shelf is such a big help. In this case, I have to say HOW IMPRESSED I WAS WITH THE PRODUCT. Rao’s Homemade Marinara Sauce really is homemade. I am not just saying this. It was so good. I know many advertise that they only use fresh ingredients but clearly the freshest, most flavorful ingredients were used in making this sauce. I have already gone back to buy more sauce that I originally picked up from my local Walmart.
Italian Ricotta Marinara Frittata
Oh yea, my frittata. The combination of flavors in my Italian Ricotta Marinara Frittata were awesome (if I do say so myself). I thought using Rao’s marinara sauce in a totally unique way was fun. I seem to always make more Mexican themed frittatas. Since I was using the marinara sauce, I really amped up the Italian. I had plenty of spices but a nice combination of Italian seasonings. I added shredded mozzarella to my eggs as they set. I also added dollops of the fresh ricotta to the egg mixture partially through the cooking process. I wanted it to set up more towards the top of the frittata. What I loved most about this recipe, though, was the topping of the frittata with the marinara sauce and the ricotta. I actually added a little coconut milk to the ricotta so it would be creamier. I loved the flavor combo and I really liked the contrast of the red color of the marinara, the white color of the ricotta set against the yellow of the eggs. This recipe has it all – flavor, texture and color. I hit the trifecta.
I made a big pot of the sauce heated up on my stovetop. In case, I wanted to add more sauce as I was eating the frittata. I did just that. I actually brought the pot of sauce to where I was eating and kept spooning it on top of each bite. As I write this, I went to look back at the ingredients and what Rao’s says about it’s sauce to understand why I liked it so much. They use real tomatoes with the skins removed (a step I always do when making my own sauce). They do not add any starches, colors or sugar. Interesting, I usually add a little sugar to balance the acidity of the tomatoes. Lastly, they use pure olive oil and fresh basil. This sounds good to me. Did I say it is gluten free? That totally works for me! If you want to find this sauce please check out this LINK.
Rao’s Homemade Marinara Sauce
Aisle
I don’t want to sound like I am going overboard here. I have eaten at the original Rao’s restuarant and let’s just say, they found a great way to package the product and deliver the same great flavor as in the restaurant. We love breakfast for dinner in my house and my wife and I were eating this frittata fresh out of the oven and cold the next day. It really only last 2 days. YUM!
The building of the Italian frittata.
Building of the Italian Frittata
The Italian Ricotta Marinara Frittata plated.
Italian Ricotta Marinara Frittata Plated
Italian Ricotta Marinara Frittata
Ingredients
- 10 Whole Eggs beaten
- 1/4 Whole Red Pepper diced
- 1/4 Whole Green Pepper diced
- 1/2 Whole Medium Yellow Onion diced
- 1/2 Cup Shredded Mozzarella
- 1 Cup Rao's Homemade Marinara Sauce
- 1 1/2 Cup Fresh Ricotta divided
- 1/4 Tbsp Coconut Milk divided
- 2 Tsp Seasoned Salt
- 2 Tsp Black Pepper
- 1 Tsp Olive Oil
Instructions
Ricotta Topping
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Take half the ricotta and mix with 2 tbsp of the coconut milk and set aside.
Frittata
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Combine the eggs, remaining coconut milk, and seasoning and mix well. Heat a skillet on medium heat and add the olive oil. Once the pan is good and hot, add the egg mixture. Cook for about 5 minutes stirring a little bit. You just want the eggs to begin to set. Add in the shredded mozzarella at about 4 minutes.
Next, drop in dollops of the ricotta (using half the mixture). Move to a 350 degree oven and bake for 25 minutes. Make sure the eggs are set and remove from oven.
In the final 3 minutes of cooking, warm the Rao's Homemade Marinara Sauce in a pot.
To serve, put a heaping of the ricotta mixture and a lot of the marinara sauce on top of the frittata. Do the same thing as you cut pizza type pieces. Be sure to serve the plates with a gravy bowl of the sauce at the table to add more as you eat. I kept adding more and more sauce.
Enjoy!
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