Snow Day? Get Cozy with this Hearty Celery Root and Ricotta Frittata

Celery Root and Ricotta Cheese Frittata

For those of us who live in the Northeast and other wintry areas, the year started out delicious… and frigid as we were hit with a snowstorm. The subways ran local (slow), schools closed, and most area businesses shut down. In our house, we had enough food from New Year’s Day (we enjoyed eating this Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette) to have a relaxing, do nothing-type of day, in which no one had to cook.

After a couple days, the refrigerator started looking bare, except a few eggs, milk, ricotta cheese, and a celery root from long ago. I decided to make a frittata for brunch. Since we were out of potatoes, I took a risk and used the leftover celery root. Celery root is the gnarly, unattractive root holding up the celery stalks we usually eat; its texture is similar to a potato with a celery flavor. Luckily, we had tons of ricotta cheese to give the frittata a creamy taste.

With improvisational thinking, we got to enjoy a fluffy egg dish — and another relaxing snow day.

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Celery Root and Ricotta Cheese Frittata