Ricotta Fritata
A versatile, veggie-packed frittata that’s perfect for breakfast, brunch, or any meal. Loaded with fresh ricotta, cherry tomatoes, and your choice of herbs and veggies, this recipe is easy to customize and delicious warm or cold. Great for using up leftover veggies and keeps well for several days.
Prep, Cook & Total Time: About 10 minutes prep | 30-35 minutes bake | 45 minutes total
Yield: Serves 6-8
Ingredients
2–3 Tbsp extra-virgin olive oil (mushroom sage infused recommended)
3 cloves garlic, chopped
2 Tbsp Frontier Organic Italian Seasoning (divided)
12 organic pastured eggs
½ cup milk (or milk alternative)
1 tsp kosher or pink Himalayan salt
1 tsp ground black pepper (garlic pepper optional)
3 cups cherry tomatoes (some halved, some whole)
1 cup fresh ricotta cheese
1 cup grated cheese (your choice)
Optional Add-ins:
Leftover or dehydrated veggies (tomato flakes, minced onion, red/green peppers, mushrooms), fresh baby greens or spinach, cooked meats for extra flavor
Instructions
Preheat oven to 350ºF.
Heat olive oil in a large sauté pan or cast iron skillet over medium-low heat. Add garlic and half the Italian seasoning; cook 1–2 minutes until fragrant. Add any chopped veggies if desired. Remove from heat.
In a blender, combine eggs, milk, salt, and pepper; blend until smooth. Pour egg mixture into skillet over garlic and veggies.
Scatter cherry tomatoes evenly, then spoon ricotta in dollops over the top.
Bake 30–35 minutes until firm and tomatoes are lightly roasted. Avoid overcooking.
Let cool 15 minutes before slicing. Garnish with remaining herbs if desired. Serve warm or cold.
Storage:
Keeps well in an airtight container in the fridge up to 5 days.