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RECIPE
Ricotta, Tomato and Herb Frittata
Nonstick Fry Pan
Eggs
Under 1 hour
4-6
RECIPE NOTES
Our Ricotta, Tomato, and Herb Frittata is the best way to start any day, especially for those who love a savoury breakfast. Combining the creaminess of ricotta with the freshness of herbs, including basil, chives, dill, and parsley, makes this balances egg dish a crowd pleaser.
Our Toughened Nonstick Pro Fry Pan is perfectly suited for this recipe, providing the perfect easy-release surface when it’s time to flip over the frittata. Oven-safe, this versatile piece of cookware can easily be transferred from the stovetop to the oven for the final step of this recipe. Be sure to serve with freshly tossed herbs and lemon juice for an extra burst of flavour.
Whether you are hosting Sunday brunch, or simply want to get a nutritious breakfast before a big day, this frittata has you covered. This hearty recipe serves between four and six portions at a time, and takes less than an hour to prepare. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!
INSTRUCTIONS
Heat oven to 500˚F (260˚C).
Break eggs into a bowl, and lightly beat with a whisk. Whisk 2 Tbsp (30ml) of ricotta into eggs. Season with salt and pepper.
In a non-stick frying pan, heat 2 Tbsp (30ml) olive oil over medium heat. Rotate pan to coat all sides with olive oil.
Add the egg mixture, and reduce heat to low. Cook, loosening the eggs at the sides from time to time with a rubber spatula. Dollop remaining ricotta over eggs. Sprinkle half of the chopped herbs and tomatoes over eggs.
Transfer pan to oven, and bake until just set, about 2-5 minutes.
In a small bowl, toss remaining herbs with olive oil, lemon juice and season with salt and pepper. Serve with warm frittata.