Save A Ricotta Tomato Basil Frittata brings the perfect blend of Italian freshness and comfort to any breakfast or brunch table. Creamy pockets of ricotta balance the sweet burst of cherry tomatoes and the gentle perfume of basil. It is light enough for summer but warming enough for a chilly morning. This has become my go-to when I want something elegant but simple on a weekend, and my family always comes running when they smell it in the oven.
The first time I made this, it was for a last minute brunch. The frittata was gone before I sat down and everyone asked for seconds. Now it is my secret weapon for making any morning special with very little fuss.
Ingredients
- Eggs: choose large eggs for the creamiest texture as freshness makes the frittata fluffiest
- Whole milk: brings extra creaminess but you can use half and half for a richer version
- Ricotta cheese: gives decadent pockets throughout so use whole milk ricotta for the best flavor
- Parmesan cheese: sharpness adds another layer and high quality Parmigiano Reggiano takes it up a notch
- Salt and freshly ground black pepper: keeps the seasoning bright so always taste before baking
- Cherry tomatoes: their juiciness and mild tartness make every slice pop so pick ripe and firm ones
- Fresh basil leaves: supply that essential fragrant Italian note with bright green leaves being best
- Small shallot (optional): for subtle sweetness and extra depth chop finely for even cooking
- Olive oil: use a good quality extra virgin to bring out Mediterranean richness
- Crushed red pepper flakes (optional): for a gentle heat to contrast the creamy cheese
Instructions
- Preheat the Oven:
- Begin by setting your oven to 375 degrees Fahrenheit or 190 degrees Celsius so the frittata is ready to finish in the oven. Preheating ensures the eggs cook evenly and puff up perfectly.
- Prepare the Egg Mixture:
- In a medium mixing bowl whisk the eggs with milk Parmesan salt and pepper for a full minute until frothy and smooth. This incorporates air and helps the frittata rise. Make sure there are no streaks of egg white left.
- Sauté the Shallot:
- Heat olive oil in a 10 inch oven safe skillet over medium heat. Add the finely chopped shallot and cook gently for two to three minutes stirring often so it turns translucent and softens but does not brown.
- Cook the Tomatoes:
- Add the cherry tomato halves to the skillet. Cook them for two minutes so their skins begin to wrinkle and juices start to release. This step concentrates the tomato flavor and prevents the frittata from getting watery.
- Add the Egg Mixture:
- Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to gently mix and be sure the tomatoes and shallots are distributed throughout the eggs.
- Add Ricotta and Basil:
- Dollop spoonfuls of ricotta over the surface and sprinkle with chopped basil leaves. Scatter on a pinch of crushed red pepper flakes if you like just a hint of heat.
- Set on the Stove:
- Let the frittata cook on the stovetop for three to four minutes. Watch for the edges to appear set while the center is still loose. This forms a sturdy bottom crust.
- Bake in the Oven:
- Transfer the skillet to your preheated oven and bake for ten to twelve minutes. The frittata should puff slightly and not jiggle when you shake the pan. Take care not to overbake as it will continue to cook after coming out.
- Rest and Serve:
- Once baked let the frittata rest for two minutes in the skillet. This allows it to finish setting and makes it easier to cut into clean wedges. Serve warm and enjoy with a side salad or crusty bread.
Save Ricotta is one of my favorite cheeses to cook with because it melts into little rivers of cream. Each mouthful takes me right back to childhood spring picnics with my grandmother who would send me out to pick basil from the garden for our frittata lunch.
Perfect Storage Tips
Let leftover frittata cool fully before wrapping it tightly in foil or an airtight container. It keeps in the fridge for up to three days and slices reheat well in a low oven or microwave. For longer storage freeze in single portions and thaw overnight in the refrigerator.
Ingredient Substitutions
No ricotta on hand cottage cheese makes a good stand in though it is a bit lighter. Any tender herb like parsley or chives works in place of basil. Goat cheese instead of ricotta offers a tangier profile. Lactose free dairy or oat milk can be used if dairy is an issue but the result will be slightly less creamy.
How to Serve
This frittata is delicious both hot and room temperature. Pair with a lightly dressed salad or cut into squares for a brunch buffet. I love adding a crisp white wine like Pinot Grigio or even a glass of sparkling water with lemon. A few roasted potatoes on the side turn it into a hearty dinner.
Save Enjoy this Italian-inspired frittata as a beautiful centerpiece for your next brunch. The vibrant flavors and creamy texture always delight our friends and family.
Recipe FAQs
- → Can I substitute the ricotta cheese?
Yes, you can use cottage cheese or goat cheese for a different texture and flavor.
- → Is this dish gluten-free?
Yes, the frittata itself is gluten-free. Check cheese labels if strict gluten-free adherence is needed.
- → Can other vegetables be added?
Absolutely! Try baby spinach, sautéed zucchini, or bell peppers for extra color and nutrition.
- → How should leftovers be stored?
Let the frittata cool, then refrigerate in an airtight container for up to two days. Reheat gently before serving.
- → What size skillet works best?
A 10-inch oven-safe skillet is ideal to ensure even cooking and easy transfer to the oven.
- → What wine pairs well with this dish?
Light white wine such as Pinot Grigio complements the creamy and savory flavors nicely.