Pin Ricotta Tomato Basil Frittata is my answer when I want something effortlessly elegant and packed with flavor. The creamy pockets of ricotta, bursts of juicy cherry tomatoes, and fragrant basil always make this frittata feel like a special treat, whether it is an easy brunch or a last-minute dinner.
I first whipped this up for a Sunday brunch when my garden basil was overflowing. I was amazed by how light and lush it turned out and since then, it has become a household favorite for busy weekdays and gatherings alike.
Ingredients
- Eggs: fresh and large eggs give structure and a rich base to the frittata choose pasture-raised if possible for better flavor
- Whole milk: adds extra fluffiness and creaminess goes best with whole for richness
- Ricotta cheese: creamy and mild it melts into luscious bites throughout the frittata opt for whole-milk ricotta and check for freshness
- Parmesan cheese: salty and nutty flavor boost use freshly grated for the best taste
- Salt and freshly ground black pepper: brings out all the flavors fresh ground pepper gives a subtle heat
- Cherry tomatoes: sweet and juicy they brighten each bite select ripe firm tomatoes for the best pop of color and taste
- Fresh basil leaves: classic Italian aroma and flavor add just before baking for maximum freshness find basil with bright green unbruised leaves
- Shallot: adds gentle sweetness and depth if using pick one that’s firm and shiny
- Olive oil: for greasing and a hint of fruitiness choose extra virgin for the best flavor
- Crushed red pepper flakes: a subtle heat enhancer use sparingly and opt for fresh flakes
Instructions
- Preheat the Oven:
- Turn your oven dial to 375 F or 190 C and give it ten minutes to properly heat up. This ensures the frittata rises evenly and sets in the middle later on.
- Whisk the Eggs and Dairy:
- Crack the eggs into a mixing bowl and add the whole milk Parmesan salt and pepper. Use a whisk and beat until everything looks smooth and pale yellow. A little extra whisking ensures lighter texture in the end.
- Sauté the Aromatics:
- Place your oven-safe skillet on the stove over medium heat. Add olive oil and wait until it shimmers. Toss in the shallot if using and let it cook for two to three minutes while stirring until it softens and turns translucent without browning.
- Cook the Tomatoes:
- Scatter the cherry tomato halves in the pan and let them cook for two minutes. You want them just starting to release juices but still holding their shape to keep the frittata from getting watery.
- Combine Everything in the Skillet:
- Slowly pour the egg mixture over the tomatoes and shallots. Use a spatula to nudge vegetables around so they are evenly distributed for every bite.
- Add Ricotta and Basil:
- Take spoonfuls of ricotta and gently drop them all over the top of the eggs. Sprinkle chopped basil and a pinch of red pepper flakes if you want a bit of kick. The ricotta will melt into creamy pools for bursts of flavor.
- Set on the Stovetop:
- Let the skillet sit on the stovetop for about three to four minutes. Watch as the eggs begin to firm up at the sides this sets the base and makes the bake more even later in the oven.
- Bake to Perfection:
- Transfer the entire skillet to your hot oven. Bake for ten to twelve minutes. Peek in the window and look for the center to puff and just set it should jiggle only slightly. Do not overbake or it will dry out.
- Rest and Serve:
- Pull the skillet from the oven and let it rest for a couple of minutes before slicing. This helps everything stay together as you serve beautiful wedges. Enjoy warm or at room temperature.
Pin One thing I adore here is the ricotta it turns little pockets of the frittata into custard-soft bites. I remember my daughter always asking for extra ricotta in hers and her grin when she found the largest dollop was pure joy. Nothing brings the family to the table faster than the smell of basil and cheese wafting from the kitchen.
Storage Tips
Cool leftovers completely before covering slices and storing them in an airtight container in the fridge. They keep well for up to three days without losing texture. Briefly rewarm on a skillet over gentle heat or a low oven just until heated through. Avoid microwaving for too long to keep the frittata moist and not rubbery.
Ingredient Substitutions
No ricotta no problem cottage cheese makes an excellent stand in just drain it well before using. If you do not have fresh basil a handful of chopped parsley will freshen it up. Substitute finely sliced green onions for shallot or use red onion for extra flavor. Any mix of fresh vegetables works spinach zucchini diced pepper just be sure to sauté to take out extra moisture.
Serving Suggestions
Slice the frittata into wedges and serve with a green salad tossed in a simple vinaigrette for a light meal. Toasted rustic bread is wonderful on the side for soaking up the creamy egg and cheese. You can also cut the frittata into small squares and serve as an elegant appetizer at brunch parties or picnics.
Cultural and Seasonal Context
Frittatas are part of the Italian cucina povera tradition using up whatever is on hand. The marriage of ricotta tomatoes and basil brings together summer’s best flavors but this dish works year round. Think of it as a canvas for your own garden bounty or farmers’ market finds.
Seasonal Adaptations
Use roasted sweet peppers in autumn for extra richness Swap in baby spinach and chives for a spring twist Add thinly sliced summer squash when tomatoes are at their peak
Success Stories
I have made this frittata for countless brunches and it always disappears faster than anything else on the table. Friends have texted for the recipe after just one bite. Once I baked two back to back for a busy weekend and froze slices for busy weekday breakfasts—still airy and perfectly cheesy.
Freezer Meal Conversion
Let the frittata cool then tightly wrap individual slices in parchment and store in a freezer bag. Defrost overnight in the refrigerator then reheat gently. The texture remains creamy thanks to the ricotta and the flavors mellow nicely after a stint in the freezer.
Pin Serve this frittata at your next brunch or make it ahead for busy mornings—every bite is creamy, fluffy, and bursting with fresh flavor.
Recipe Q&A
- → Can this dish be made ahead of time?
Yes, you can prepare and bake it ahead. Refrigerate and reheat slices gently before serving.
- → How do I keep the texture light?
Whisk eggs thoroughly and avoid overbaking. The ricotta and milk help create fluffiness.
- → Are there substitutes for ricotta?
Try cottage cheese or soft goat cheese for a similar creamy consistency and mild flavor.
- → What sides pair well with this dish?
Serve with a green salad, crusty bread, or roasted vegetables for a balanced meal.
- → Is this dish suitable for special diets?
It's vegetarian and gluten-free. Verify cheese labels for gluten additives if strictly necessary.
- → Can I add other vegetables?
Spinach, sautéed zucchini, or bell peppers make excellent additions for extra flavor and color.
- → What oven-safe skillet size is best?
A 10-inch oven-safe skillet is ideal for even cooking and serving four portions.