Frittata with homemade ricotta and fresh veggies. This is the fourth and final installment in our Easter Brunch Series and is one of my favorite brunch items. The creamy ricotta makes for a smooth, flavorful frittata that isn’t too rich. You can buy store bought ricotta if you like, or you can make my homemade ricotta in just 15 minutes! It’s cheaper, taste better, and contains less ingredients than the prepackaged kind.
This ricotta frittata is filled with mushrooms, onion, spinach, and my favorite, sun dried tomatoes. I love this combination, but you can swop out or add any veggie or meat that you’d like in this recipe. Fresh tomatoes and green onions is another wonderful combination.
Start by sauteing your veggies in a cast iron skillet with a tbsp of olive oil and garlic until soft. While your veggies are in the skillet, mix your eggs, ricotta, salt, and pepper together in a large bowl. I personally like to use a hand mixer to beat my eggs and ricotta together for a minute but that’s not mandatory. When your veggies are soft, you can pour the mixture directly into the skillet. Cook on the stove top for 4-5 minutes on medium heat until your eggs are set and then transfer to the oven.
I made a frittata for the first time this year and I’ve been loving them ever since. Nothing like waking up slow on a weekend morning and deciding to make a decadent breakfast. One of the best things about a frittata is that it is actually common to serve at room temp or even cold. I typically eat it warm for breakfast and then like it cold for lunch the following day. They are also incredibly versatile as far as what you can put in them. A “let’s see what’s in the fridge and throw it in” kind of recipe. Which are the best recipes am I right? Also ricotta frittata is really fun to say, so.
I hope you guys have enjoyed the Easter Brunch Series and have something you’re excited to serve up to your family and friends. The full line-up is under the recipe. I’ll also being posting pictures on my social media accounts linked above this weekend so you can see what I’m serving up in the kitchen as we entertain my family in town!
- 4 oz cremini mushrooms sliced
- ½ cup yellow onion diced
- 1.5 oz raw spinach
- 2 tbsp sun dried tomatoes
- 1 tbsp olive oil
- 1 tbsp garlic
- 6 oz ricotta
- 8 eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ cup grated parm
- Preheat oven to 375 degrees
- Slice and dice your onion and mushrooms and saute with olive oil and garlic in a cast iron skillet over medium heat
- As your veggies start to get soft, add in your spinach and sundrieds
- While your veggies are cooking, you can mix together your eggs, ricotta, salt, and pepper in a large bowl
- When your veggies are soft, pour your egg mixture into the skillet and stir around
- Cook on stove top for 4-5 minutes until your eggs start to set
- Transfer to the oven and bake for 10-12 minutes
- Remove from oven and sprinkle with grated parm
Homemade Ricotta Frittata