Creamy ricotta frittata with tomatoes, basil, and Parmesan for a flavorful, light Italian-inspired main dish.
# Components:
→ Eggs & Dairy
01 - 6 large eggs
02 - 1/2 cup whole milk
03 - 3/4 cup ricotta cheese
04 - 1/4 cup grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh basil leaves, chopped
08 - 1 small shallot, finely chopped
→ Oil & Seasoning
09 - 2 tablespoons olive oil
10 - 1/4 teaspoon crushed red pepper flakes
# Preparation Steps:
01 - Set oven to 375°F and allow to fully preheat.
02 - In a medium mixing bowl, thoroughly whisk together eggs, whole milk, grated Parmesan, salt, and black pepper until homogeneous.
03 - Heat olive oil in a 10-inch oven-safe skillet over medium flame. Add finely chopped shallot and cook for 2 to 3 minutes, stirring occasionally, until softened.
04 - Add halved cherry tomatoes and sauté for an additional 2 minutes, just until beginning to soften.
05 - Pour the egg mixture over the sautéed vegetables, gently stir with spatula to evenly distribute.
06 - Gently spoon dollops of ricotta cheese across the surface; sprinkle with chopped basil and crushed red pepper flakes.
07 - Allow mixture to cook uncovered on stovetop for 3 to 4 minutes until edges begin to set.
08 - Transfer skillet to preheated oven and bake for 10 to 12 minutes, until center is puffed and just set.
09 - Remove from oven, let frittata stand for 2 minutes, then slice and serve while warm.
