Italian Ricotta Frittata

1. 1

   Set a rack on the middle shelf of the oven and preheat to 400u00b0F.

2. 2

   In the medium bowl, whisk together the eggs, ricotta, sun dried tomatoes, basil and oregano.

3. 3

   In a 10 inch ovenproof skillet over high heat, warm the oil. Add the garlic, pepper, salt and saute until garlic is lightly browned, about 1 minute.

4. 4

   Add the egg and ricotta mixture to the skillet and stir to combine. Carefully place the tomato slices on top of the egg mixture. Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.

5. 5

   Sprinkle with basil, cut into wedges, and serve hot or warm.

* Per serving · 4 servings · Values may vary.