Ricotta and Herb Frittata
Fluffy oven-finished frittata flecked with ricotta, basil, marjoram, thyme, and a touch of Parmesan.
Servings 6 servings
Ingredients
- 8 large eggs
- ½ cup fresh ricotta
- salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons fresh basil (chopped)
- 1 tablespoon fresh marjoram (chopped)
- 2 teaspoons fresh thyme
- 1 cup cooked ham (chopped)
- 1 tablespoon freshly grated Parmesan cheese
Instructions
- Preheat oven to 500°F. Break eggs into a bowl and whisk lightly. Place ricotta in a small bowl, add basil, marjoram, thyme, ham, cheese, salt, and pepper to taste. Whisk 2 tablespoons of mixture into the eggs.
- Heat oil over medium heat in a 12-inch ovenproof, nonstick skillet. Add egg mixture, reduce heat to low, and cook until set and slightly runny (2–3 minutes). Spoon remaining ricotta mixture over the eggs and place pan in the oven.
- Bake for about 1 minute. Remove pan from oven. Using a rubber spatula, loosen frittata and slide onto a serving platter. Cut into wedges to serve. Yields 6 servings.
Notes
The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
