Fresh herbs, ricotta, and eggs come together simply and easily to make a delicious frittata.
Shutterstock: Tatiana Volgutova
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.
- 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
- 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.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.