Herb And Ricotta Cheese Frittata Recipe

I absolutely love this frittata recipe because it’s a perfect blend of fresh herbs and creamy cheese that elevates my brunch game to a whole new level. Plus, it’s a breeze to make, and the rich flavors of ricotta and Parmesan make every bite feel like a gourmet experience straight from my own kitchen!

It is with delight that I create recipes which are not just nutritious but also scrumptious. My Herb and Ricotta Cheese Frittata is one such dish.

It starts with 6 large eggs, a fine source of protein and good fats, and then moves on to a small amount of whole milk (for creaminess) and ricotta cheese (for great texture, almost as good as with “not so low fat cheese”). Fresh herbs like basil, parsley, and chives add flavor in spades, inquiring into the savory depths of Parmesan cheese.

Anyway, it’s great for breakfast; lunch; brunch; or dinner.

Ingredients

Eggs:
Abounding in protein and vital amino acids, excellent for the health of muscles.

Ricotta Cheese:
A texture that is smooth and rich; high levels of calcium and protein for strength and health of bones.

Olive Oil:
Fats that are good for the heart, have a fruity flavor that enhances taste.

Basil:
Imparts aromatic sweetness, and is replete with vitamins and antioxidants.

Garlic:
Deepening the flavor, it is renowned for its immune-boosting attributes.

Ingredient Quantities

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, minced

Instructions

1. Set your oven to 375°F (190°C) to begin.

2. In a large bowl, combine the eggs, whole milk, salt, and black pepper and whisk until the mixture is homogeneous.

3. In an ovenproof skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, until it becomes aromatic.

4. Add the chopped basil, parsley, and chives to the skillet and sauté for another 1-2 minutes until the herbs are slightly wilted.

5. Add the egg mixture to the skillet and stir gently to mix with the herbs and garlic.

6. Evenly dollop the ricotta cheese over the egg mixture in the skillet.

7. Spread the shredded Parmesan cheese across the surface.

8. Combine ingredients in a large bowl. Whisk together until well combined.

Pour mixture into a skillet. Cook on the stovetop over medium heat for about 5 minutes, or until the edges start to set.

9. Place the skillet in the oven preheated to 350°F and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.

10. Take from the oven and allow to cool for a few moments before cutting into slices and dishing up. Enjoy this herby, ricotta-laden egg bake!

Equipment Needed

1. Oven
2. Large bowl
3. Whisk
4. Ovenproof skillet
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Spatula

FAQ

• Q: Can I use a different type of cheese instead of ricotta?Q: Is it possible to use something other than ricotta in a recipe that calls for it?

  A: You can indeed use something other than ricotta in a recipe that calls for it. Cottage cheese or a soft goat cheese can be used in place of ricotta.

• Q: Can I prepare the frittata ahead of time?Frittatas can be made in advance and stored in the fridge, where they’ll be good for up to 3 days. They reheat well in both the oven and the microwave.
• Q: What size pan should I use for this recipe?A 10-inch oven-safe skillet is perfect for the frittata recipe, because it provides an even cooking surface and makes it easy to remove the frittata from the pan after it has cooked and cooled for just a few minutes.
• Q: Can I add vegetables to this frittata?Absolutely! You can add vegetables that have been sautéed, for an extra layer of flavor and nutrition. Consider these options: spinach, bell peppers, or mushrooms.
• Q: How can I make this frittata dairy-free?A: To create a version of this recipe that is free from dairy, use a plant-based milk and substitute the ricotta and Parmesan with alternatives to dairy cheese that taste good to you.
• Q: Can I freeze the frittata?Yes, the frittata can be frozen in individual slices, wrapped securely, for as long as 2 months. To serve, thaw in the refrigerator and reheat before serving.

Substitutions and Variations

1/4 cup whole milk: Almond milk or oat milk can be substituted 1:1 for a dairy-free option.
1/2 teaspoon salt: Substituting with 1/2 teaspoon garlic salt will give this recipe an extra boost of flavor.
1/4 cup grated Parmesan cheese: Substitute with 1/4 cup Pecorino Romano cheese or nutritional yeast for a non-dairy option.
1/4 cup chopped fresh basil: Substitute with 1/4 cup chopped fresh spinach or arugula for a different armaceutical notes.
1 clove garlic, minced; substitute with 1/4 teaspoon garlic powder or 1 clove roasted garlic for a mellower flavor.

Pro Tips

1. Make sure the eggs and milk are at room temperature before whisking; this ensures a smoother mixture and even cooking.

2. Use a non-stick or well-seasoned ovenproof skillet to prevent the frittata from sticking and to ensure easy removal after baking.

3. For extra flavor, consider lightly toasting the garlic in the olive oil before adding to the skillet, being careful not to burn it, as this can make it bitter.

4. After adding the ricotta and Parmesan, gently swirl them into the egg mixture with a spatula to create pockets of cheese throughout, giving each bite a creamy texture.

5. Allow the cooked frittata to rest for a few minutes after baking; this helps in setting and makes slicing easier, preventing it from falling apart.