This ricotta frittata is something you can make when you want something really special to impress your loved ones. Eggs, ricotta, and a little cream are mixed with sautéed shallots and lots of fresh basil. Light, fluffy, and like satin to eat, you’ll want to keep the ingredients around to make this every weekend.
Have this frittata alongside a creamy latte or herbal tea. I like to serve it with just a few dressed greens, but you could also have it with a light fruit salad or bowl of berries. Keep the pairings simple. This is a delicate dish you won’t want to overpower.
When you sauté the basil, I like to turn off the heat before I add it to the pan. We’re just adding a little bit of heat to soften the herb. I also recommend thinly slicing the shallot so that it adds a soft texture to your final dish.
What You Need To Make a Ricotta Frittata
Making this ricotta frittata requires eggs, cream, ricotta, shallots, fresh basil, olive oil, salt, and pepper.
If you can’t find fresh basil, you do have a few options. Try adding a little chopped parsley to the sautéed shallots, and add chopped parsley to the top of the dish, rather than whole leaves.
Mint is also a delicious substitution, but more of a departure from the original flavors of the dish.
- Large eggs
- Fresh basil
- Ricotta, whole or part milk
- Olive oil
To make this dish, you need a cast iron skillet, a large, oven-safe frying pan, a spatula, a knife, a cutting board, a bowl, and a whisk. If you don’t have a cast iron skillet or oven-safe frying pan, you can use a casserole dish instead.
How To Make a Ricotta Frittata
Sauté the shallots: Slice the shallots thinly. Roughly chop the basil. Heat a non-stick skillet or cast iron skillet on medium heat with olive oil. Add the shallots, stirring regularly until softened. Turn off the heat, add the basil, and stir them until they just begin to wilt and soften. Set aside.
Make the egg mixture: Whisk together the salt, pepper, eggs, cream, and ricotta until smooth. Fold the wilted basil and shallot into the egg mixture.
Bake the ricotta: Add the egg mixture to your skillet or another baking vessel. Add 4 dollops of ricotta.
Nestle 4-5 whole basil leaves around the skillet. Place in an oven preheated to 375ºF for 35-40 minutes or until the eggs have set.
Serve: Cut into slices and serve.
Can I make this in advance?
I recommend eating this dish shortly after it’s been made. However, if you need to make it in advance, you can reheat it in the oven or serve it at room temperature.
Can I add a different cheese to this dish?
I like the creamy, richness of the eggs, cream, and ricotta. But if you want something a little zippier, add grated pecorino Romano or parmesan to the egg mixture.
Can I use fat-free ricotta?
While you can use either whole milk or part-skim ricotta for this frittata, fat-free cannot be used as a substitute. Fat-free ricotta has a gummier texture and lacks the creaminess that is necessary for this dish to whisk together properly.
I can’t find shallots. What else can I use?
If you aren’t able to find shallots, try using chives or spring onion. While shallots add a sweetness, these other flavors are subtle and light, less potent than a regular white or red onion. In a pinch, very thinly dice a sweet white onion.
- 8 large eggs
- 1 ½ cups fresh basil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 ½ cups ricotta whole or part milk
- ⅓ cup heavy cream
- 1 shallot
- 1 tablespoon olive oil
- Preheat the oven to 375ºF.
- Slice 1 shallot thinly.
- Roughly chop 1 cup of basil, reserving the other cup.
- Under medium heat, heat a non-stick skillet or cast iron skillet with 1 tablespoon of olive oil.
- To the oil, add the shallots, stirring regularly until they soften and brown.
- Turn off the heat, and add the basil, stirring until the leaves begin to wilt. Set aside.
- Whisk together 1 teaspoon kosher salt, ½ teaspoon ground pepper, 8 large eggs, ½ cup heavy cream, and 1 cup ricotta until smooth.
- Fold the wilted basil and shallot into the egg mixture.
- Add the egg mixture to your skillet or casserole dish.
- Add small dollops of ricotta with the remaining cheese.
- Nestle 4-5 whole basil leaves around the skillet.
- Bake for 35-40 minutes or until the eggs have been set.
- Cut into slices and serve.
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