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.
Ingredients
FOR THE FRITTATA, HEAT:
WHISK:
FOR THE TOMATO SALAD, COMBINE:
Instructions
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, 3–5 minutes.
Transfer skillet to oven. Bake frittata until center is set, 15–20 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
Nutritional Facts
Per serving
Calories: 481
% Daily Value*
Total Fat 34g 52%
Saturated Fat 18g 90%
Cholesterol 367mg 122%
Sodium 896mg 37%
Carbs 14g 4%
Fiber 3g 12%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.