I just returned from a week away from home to find my egg container in the refrigerator over flowing. We have seven hens, and although my husband did his best trying to eat eggs every day when you get six to seven eggs every day, they do accumulate. I use a lot of eggs when I bake for our farmhouse guests, 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.
Deborah Mele 2017
Herb and Ricotta Cheese Frittata
- 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
- Preheat oven to 400 degrees F.
- In a medium sized bowl, beat together the eggs, milk, herbs, pecorino cheese, salt and pepper.
- Lightly grease an oven-proof 10-inch frying pan, then pour the egg mixture into the pan.
- Use a teaspoon to dot the top of the frittata with the ricotta cheese.
- Bake the frittata for about 30 minutes, or until the center is set.
- Cool 10 minutes, slice and enjoy!