Ricotta Frittata With Tomato Salad Recipe

Name: Ricotta Frittata With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 1/4 cup milk; 1/3 cup grated parmesan cheese; 2 medium tomatoes, chopped; 3 tablespoons chopped fresh basil; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 bunch scallions, sliced; 1/2 small head radicchio, coarsely chopped (about 4 cups); Pinch of sugar; 1/2 cup ricotta cheese (preferably fresh)

Servings: persons

8 large eggs
1/4 cup milk
1/3 cup grated parmesan cheese
2 medium tomatoes, chopped
3 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch scallions, sliced
1/2 small head radicchio, coarsely chopped (about 4 cups)
Pinch of sugar
1/2 cup ricotta cheese (preferably fresh)

1
Position a rack 4 to 6 inches from the broiler and preheat the broiler.
2
Whisk the eggs, milk and cheese in a large bowl.
3
In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
4
Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
5
Add the scallions, radicchio, sugar, and salt and pepper to taste.
6
Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir.
7
Wipe out the skillet.
8
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan.
9
Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds.
10
Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes.
11
Loosen the edge with a rubber spatula; slide out of the skillet.
12
Cut into wedges.
13
Serve with the tomato salad.
14
Photograph by Antonis Achilleos

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 large eggs, 1/4 cup milk, 1/3 cup grated parmesan cheese, 2 medium tomatoes, chopped, and more.

Yes, Ricotta Frittata With Tomato Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ricotta Frittata With Tomato Salad

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