Fresh Veggie & Ricotta Frittata


This frittata is easy, as most frittatas are and is cooked on the stove. It’s a great spring/summer recipe and is full of different textures, and can be easily customized by adding in meat, different cheeses, tofu, etc. This recipe can serve as many people as you want by just increasing the number of eggs, but for mine I did a 4-6 person yield in my cast iron skillet. Hope you enjoy!


  • 8 large eggs
  • salt & pepper (to taste)
  • 1/4 cup milk
  • 4 oz cherry tomatoes, sliced OR chopped
  • 1 small red onion
  • 1/2 cup white vinegar
  • 1/2 tsp sugar
  • 8 tbsp ricotta cheese
  • 1 tbsp honey
  • 1/2 tsp olive oil
  • fresh greens, scallions and herbs for topping


  1. Slice red onion and let sit in a small bowl with vinegar, sugar and a pinch of salt. Let this pickle while we work on the rest of the ingredients.
  2. In a medium sized bowl, beat together eggs, milk, salt and pepper. Set aside.
  3. Wash produce and slice grape tomatoes, chop scallions, and thoroughly dry your greens.
  4. In a small bowl, mix together ricotta, salt, pepper, olive oil and honey, then set aside.
  5. Prepare cast iron skillet with a thin coating of olive oil. Pour in egg mixture, then scatter tomatoes ontop. Turn heat on low, and let eggs slowly cook. (Note: you don’t want to rush this step. Having your pan too hot can cause the bottom of your frittata to burn before the top is cooked. Keep a watchful eye, since eggs cook fast.) This step can take anywhere from 8-15 minutes. We are looking for a golden bottom and a cooked top. Use a spatula to check the underside of the frittata as it cooks.
  6. Remove pan from heat and allow to cool slightly before topping with your pickled red onions, dollops of ricotta and fresh herbs/vegetables.
  7. Slice, serve and enjoy!

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published