Description
Fresh herbs and creamy ricotta make this frittata a simple yet satisfying meal. Perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 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