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.
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.