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ricotta frittata served on plate

Ricotta Frittata

Arielle Hess
For a truly luscious dish that is both simple and beautiful, this ricotta frittata is for you. Eggs, cream, sweet shallots, luscious ricotta, and basil are baked together into a dish that is luxurious to eat. Serve it alongside a bowl of berries or tossed salad for a meal that will impress your family and friends at brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 6
Calories 158 kcal

Ingredients
  

  • 8 large eggs
  • 1 ½ cups fresh basil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 ½ cups ricotta whole or part milk
  • cup heavy cream
  • 1 shallot
  • 1 tablespoon olive oil

Instructions
 

  • 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.
  • Enjoy!

Notes

When you sauté the basil, turn off the heat before you add it to the pan. We’re just adding a little bit of heat to soften the herb.
Thinly slice the shallot so that it adds a soft texture to your final dish.
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.

Nutrition

Calories: 158kcalCarbohydrates: 6gProtein: 16.57gFat: 28.21gSaturated Fat: 18.177gFiber: 0.5gSugar: 1.31g
Keyword eggs, frittata, vegetarian
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