Light, fluffy, and full of fresh flavor, this frittata combines creamy ricotta with fragrant herbs for a simple yet elegant dish.
Ingredients (Serves 2β3):
- 4β5 large eggs
- 2 tablespoons milk or cream (for extra richness)
- Salt and freshly ground black pepper, to taste
- 2β3 tablespoons chopped fresh herbs
(parsley, dill, chives, or a mix β fresh is key!) - ΒΌ cup ricotta cheese (use fresh whole-milk ricotta if possible)
- 1 tablespoon olive oil or butter (for the pan)
Optional toppings:
- Extra herbs for garnish
- Grated Parmesan
- Chili flakes for a kick
Instructions:
1. Prepare the Egg Mixture
In a medium bowl, crack the eggs and whisk with:
- A splash of milk or cream
- Salt and pepper to taste
Whisk until fully blended and slightly frothy.
2. Preheat and Oil the Skillet
Heat a nonstick or well-seasoned oven-safe skillet (about 8β10 inches) over medium heat.
Add 1 tablespoon of olive oil or butter and swirl to coat the pan evenly.
3. Cook the Eggs
Pour the egg mixture into the skillet. Let it cook undisturbed for 1β2 minutes, until the edges begin to set.
Using a spatula, gently pull the edges toward the center, allowing uncooked egg to flow to the sides. Continue this process for another 2β3 minutes until mostly set but still slightly runny on top.
4. Add Ricotta and Herbs
Once the eggs are mostly set:
- Spoon dollops of ricotta evenly across the surface
- Sprinkle with fresh chopped herbs
Lower the heat, cover the pan, and let cook for 3β4 more minutes, until the center is just set.
5. Finish Under the Broiler (Optional)
For a golden top, place the skillet under a broiler for 1β2 minutes. Watch closely to avoid burning. This step adds a beautiful finish but is optional.
6. Serve
Remove from heat and let rest for a minute or two.
Slide the frittata onto a cutting board or plate, slice into wedges, and serve warm.
Serving Suggestions:
- Serve with a fresh green salad, roasted potatoes, or crusty bread.
- Great for breakfast, brunch, or even dinner with a glass of white wine.