Basil and Ricotta 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.

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Basil and Ricotta Frittata

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• Author: Veronica Lavenia
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

Fresh herbs, ricotta, and eggs come together simply and easily to make a delicious frittata.

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Ingredients

Units MUS Scale 1x2x3x

• 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)

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Instructions

1. Wash and dry the herbs, finely chop with kitchen scissors.
2. 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.
3. Pour into a baking pan, covered with parchment paper and bake at 180° C (350° F/Gas 4) for 15 minutes.
4. Serve immediately.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main
• Method: BAking
• Cuisine: American Italian