Italian frittata with creamy ricotta, tomatoes, and basil. Quick, flavorful, and perfect for any time of day.
# What You’ll Need:
→ Eggs & Dairy
01 - 6 large eggs
02 - 1/2 cup whole milk
03 - 3/4 cup ricotta cheese
04 - 1/4 cup grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh basil leaves, chopped
08 - 1 small shallot, finely chopped
→ Oil & Seasoning
09 - 2 tablespoons olive oil
10 - 1/4 teaspoon crushed red pepper flakes
# Step-by-Step Guide:
01 - Set oven to 375°F.
02 - In a mixing bowl, whisk together eggs, milk, Parmesan, salt, and black pepper until fully combined.
03 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until softened.
04 - Add halved cherry tomatoes to the skillet and cook for about 2 minutes, until just beginning to soften.
05 - Pour the prepared egg mixture evenly into the skillet, gently stirring to distribute tomatoes and shallot.
06 - Spoon dollops of ricotta cheese over the eggs, sprinkle with chopped basil and crushed red pepper flakes.
07 - Allow the mixture to cook for 3 to 4 minutes on medium heat, until the edges begin to set.
08 - Transfer skillet to the oven and bake for 10 to 12 minutes, or until the center is just set and the top is slightly puffed.
09 - Remove from oven and let rest for 2 minutes. Slice and serve warm.
