Save This Ricotta Tomato Basil Frittata is my answer to effortless Italian flair on busy mornings or laid-back evenings when I crave something that feels special with almost no fuss. The creamy ricotta melts into a pillowy texture, tomatoes burst with sweetness, and fresh basil brings it all together in one skillet. It is ideal for breakfast, brunch, or a light dinner and just as satisfying hot from the oven as it is at room temperature.
I started making this frittata on weekends after trips to the farmers market with my kids. Now it is a family favorite that disappears before it even has a chance to cool.
Ingredients
- Large eggs: Give the frittata its structure and protein Choose the freshest you can find for a fluffier result
- Whole milk: Ensures the eggs bake up creamy and not dry
- Ricotta cheese: Adds rich creaminess Opt for full fat from the deli case for best flavor
- Parmesan cheese: Provides a savory sharpness Freshly grated is always superior
- Salt and freshly ground black pepper: Bring the flavors into balance
- Cherry tomatoes: Deliver juicy pockets of sweetness Select plump and deeply colored ones
- Fresh basil: Lifts the whole dish with its fragrance Use leaves that are bright green with no dark spots
- Small shallot: Contributes a gentle sweetness and depth Optional but lovely if you enjoy mild onion flavor
- Olive oil: For sautéing and enhancing the final flavor Use a good extra virgin variety
- Crushed red pepper flakes: Introduce subtle heat Only add if you like a touch of spice
Instructions
- Preheat the Oven:
- Get your oven hot to 375 degrees Fahrenheit or 190 degrees Celsius so the frittata can cook evenly later on
- Mix the Eggs and Cheese:
- In a medium mixing bowl vigorously whisk eggs with milk Parmesan salt and pepper The more you whisk the fluffier your frittata will turn out
- Sauté the Shallot:
- Pour olive oil into an oven safe 10 inch skillet Heat it over medium and add the finely chopped shallot if using Sauté gently for about three minutes stirring often until translucent but not browned This brings out its natural sweetness
- Soften the Tomatoes:
- Add the halved cherry tomatoes to the skillet Toss them around for about two minutes just until their skins start to wrinkle and release some juice
- Combine and Layer Flavors:
- Pour your egg mixture all over the tomatoes and shallot Stir gently in the skillet so everything spreads out evenly Dot big spoonfuls of ricotta on top then sprinkle chopped basil and a little red pepper flakes over the surface to infuse the flavor throughout
- Start to Set the Edges:
- Let the pan sit on the stovetop for three to four minutes without stirring Watch for the edges to look slightly firm while the center stays soft
- Finish in the Oven:
- Transfer the skillet to your hot oven Bake for about ten to twelve minutes Keep an eye out for the frittata to puff up and the center to set without overcooking
- Rest and Serve:
- Take it out and let it sit for two minutes so it slices cleanly Run a knife along the edge and slide out slices to enjoy while warm
Save Ricotta has always been my favorite part Here it bakes into little pockets that taste like creamy clouds I remember my son requesting extra dollops ever since he helped me make it for the first time
Storage Tips
Let leftovers cool fully before transferring them to an airtight container Refrigerate for up to three days Reheat gently in the oven or microwave so the eggs stay tender If freezing wrap slices in foil then store in a zip bag They will keep for two months Thaw in the fridge overnight before reheating
Ingredient Substitutions
If you do not have ricotta try mascarpone or even small spoonfuls of soft goat cheese Spinach or zucchini can easily stand in for the tomatoes or add them alongside Use pecorino Romano instead of Parmesan for a stronger flavor Dairy free milk and a plant based cheese option can work if you need to skip the dairy though the texture will be less creamy
Serving Suggestions
Slice the frittata into wedges and serve warm or at room temperature Pair it with a simple green salad and crusty bread for brunch or brunch-like lunch A lightly dressed arugula salad cuts through the richness For dinner it pairs well with a bowl of vegetable soup or a side of roasted potatoes
Cultural and Historical Context
Frittata has roots in Italian home kitchens where cooks have long combined eggs and leftover vegetables or cheese to create a satisfying meal Families across Italy make their own versions according to the seasons This dish celebrates simplicity and resourcefulness but delivers big elegance in every bite
Seasonal Adaptations
Add a handful of sautéed spinach or zucchini for more color and nutrients Use sun dried tomatoes in the colder months if fresh are less flavorful Fresh thyme or chives can join or replace basil when your herb garden is overflowing
Success Stories
A neighbor once borrowed this recipe for her outdoor brunch She messaged the next day saying her friends fought over the last slice I have also brought it to potlucks where it was one of the first dishes to disappear This frittata earns rave reviews every time because of its balanced creamy texture and robust flavor
Freezer Meal Conversion
Let the baked frittata cool completely before slicing Wrap each portion tightly in foil and place in a zippered freezer bag Label and freeze for up to eight weeks To reheat microwave a slice on medium until hot or pop it in a low oven for ten minutes The texture holds up nicely compared to most egg dishes
Save This frittata is both adaptable and comforting Serve it for a casual weekend breakfast or save a few slices for a quick weekday dinner.
Recipe FAQ
- → Can I use other vegetables in this dish?
Yes, you can add baby spinach, sautéed zucchini, or other seasonal vegetables for extra flavor and nutrition.
- → Is this suitable for breakfast or dinner?
This frittata fits breakfast, brunch, or even a light dinner, making it a versatile choice for any meal.
- → How do I know when it's cooked?
Bake until the frittata is puffed and set in the center, about 10–12 minutes. It should not jiggle when gently shaken.
- → Can I make it ahead of time?
Prepare in advance and reheat slices gently. Serve warm or at room temperature for best texture and flavor.
- → What type of cheese works best?
Ricotta gives creaminess while Parmesan adds sharpness. Try mixing with Pecorino or adding more herbs as desired.
- → Is it gluten-free?
Yes, this dish is naturally gluten-free. Always verify cheese labels if strict gluten avoidance is important.