Herb and Ricotta Cheese Frittata

After taking a few months off over winter, my hens have started laying again. We presently have nine hens, and although I gift eggs to family and friends, they do tend to accumulate in my refrigerator. I use a lot of eggs when I bake, but when we end up with too many eggs, I make a frittata of some variety for lunch. I love to use up leftover vegetables in my frittatas, but today I decided to keep things simple and used ricotta cheese and fresh chopped herbs.

I have tried every method possible to make a frittata, but the easiest way has to be baking the frittata in a frying pan. It takes about thirty minutes to cook fully, and if you want to brown the top a bit, simply turn on the broiler for a few minutes. This frittata is great served for lunch, or a light dinner served with a salad, and I always enjoy a slice for breakfast the following day.

Buon Appetito!
Deborah Mele 

Herb and Ricotta Cheese Frittata

Herb and Ricotta Cheese Frittata

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 7 Large Eggs
  • 1 Cup Whole Milk
  • 1/2 Cup Finely Chopped Fresh Herbs (I Used A Combination Of Basil, Parsley, and Thyme)
  • Salt & Pepper To Taste
  • 1/2 Cup Grated Pecorino Cheese
  • 1 Cup Fresh Ricotta Cheese


  1. Preheat oven to 400 degrees F.
  2. In a medium sized bowl, beat together the eggs, milk, herbs, pecorino cheese, salt and pepper.
  3. Lightly grease an oven-proof 10-inch frying pan, then pour the egg mixture into the pan.
  4. Use a teaspoon to dot the top of the frittata with the ricotta cheese.
  5. Bake the frittata for about 30 minutes, or until the center is set.
  6. Cool 10 minutes, slice and enjoy!

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