Fresh herbs, ricotta, and eggs come together simply and easily to make a delicious frittata.
Just a single ingredient, ricotta, and herbs such as basil (or mint, or sage, according to the season) to create a full plate with flavor.
I love the frittata cooked in the oven and I mainly use this method of cooking but, if you prefer, you can use the same procedure also for the classic fried frittata.
Basil and Ricotta Frittata
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Fresh herbs, ricotta, and eggs come together simply and easily to make a delicious frittata.
Ingredients
Units
Scale
- 15 basil leaves
- 5 sage leaves
- 10 thyme leaves
- 2 large eggs
- Pinch of sea salt
- White pepper (to taste)
- 200 g 7 oz fresh ricotta
- tbsp whole milk
- Extra virgin olive oil (to taste)
Instructions
- Wash and dry the herbs, finely chop with kitchen scissors.
- Beat the eggs with salt, pepper and ricotta. Add the milk and 3 tablespoons of olive oil. When the mixture is homogeneous, add the chopped herbs and mix again.
- Pour into a baking pan, covered with parchment paper and bake at 180° C (350° F/Gas 4) for 15 minutes.
- Serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Method: BAking
- Cuisine: American Italian
Thank you Kirsten!
I have a new love for frittatas and I think this one sounds delicious. I love the taste of basil in anything and I bet it’s so good in this.
http://thewanderingbrunette.com/