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: Serves 2
- Diet: Vegetarian, Omnivore
Description
Fresh herbs and creamy ricotta make this frittata a simple yet satisfying meal. Perfect for brunch or a light dinner.
Ingredients
- 15 basil leaves
- 5 sage leaves
- 10 thyme leaves
- 2 large eggs
- Pinch of sea salt
- White pepper
- 7 oz (200 g) fresh ricotta
- tbsp whole milk
- Extra virgin olive oil
Instructions
- Wash and dry the herbs, then finely chop them with kitchen scissors.
- Beat the eggs with salt, pepper, and ricotta. Add the milk and 3 tablespoons of olive oil. Once the mixture is homogeneous, add the chopped herbs and mix again.
- Pour the mixture into a baking pan lined with parchment paper and bake at 180°C (356°F) for 15 minutes.
- Serve immediately.
Notes
- For a richer flavor, use whole milk ricotta instead of part-skim.
- If you don’t have fresh herbs, you can substitute 1 teaspoon of dried herbs (a mix of basil, sage, and thyme) for the fresh herbs.
- To prevent sticking, lightly grease the parchment paper with olive oil before pouring in the frittata mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 frittata
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
Can I substitute the basil with other herbs in the Basil and Ricotta Frittata?
Yes, you can use mint or sage depending on the season to create different flavor profiles.
What is the best cooking method for the Basil and Ricotta Frittata?
The frittata is best cooked in the oven for even cooking, but you can also fry it in a pan if you prefer a classic method.
How can I tell if the ricotta is properly incorporated into the frittata mixture?
The ricotta should be mixed until there are no large clumps left, resulting in a smooth and creamy consistency before baking.
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/