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Breakfast / Brunch

Ricotta Frittata with Tomato Salad

We’ve all had frittatas before, but this one with ricotta cheese is as creamy and dreamy as it gets. Served with a fresh tomato salad, it’s simplicity at its best.


4 servings

Total Time

30 minutes

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Preheat oven to 375°.

For the frittata, heat oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium. Add shallots and garlic; sauté 2 minutes.

Whisk together eggs, ricotta, cream, Parmesan, basil, salt, and pepper; pour into skillet, stirring to incorporate shallots and garlic. Stir in peas. Cook egg mixture until it begins to set, 35 minutes.

Transfer skillet to oven. Bake frittata until center is set, 1520 minutes; remove from oven and let rest 5 minutes.

Loosen frittata edges and bottom from pan with a spatula.

Flip frittata onto a large plate, then invert onto a serving platter to present top of frittata.

For the tomato salad, combine tomatoes, scallions, and basil; season with salt and pepper. Serve frittata with tomato salad.


For the best presentation, flip frittata onto a plate then invert again onto a serving platter.

Nutritional Facts

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