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.
FOR THE FRITTATA, HEAT:
FOR THE TOMATO SALAD, COMBINE:
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.
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.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 18g 90%
Cholesterol 367mg 122%
Sodium 896mg 37%
Carbs 14g 4%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.