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Basil and Ricotta Frittata

Basil and Ricotta Frittata

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

Basil and Ricotta FrittataShutterstock: 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.

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Veronica Lavenia
Course Main
Servings 2 servings


  • 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.


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