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Onion, Ricotta and Tomato Frittata Recipe

I’ll be honest. I had so much fun on our vacation last week I almost didn’t want to come back…almost! Hiking in Big Bend was amazing, and I’ll be sharing highlights from our trip with you later this week. It’s great to get back to nature, to live in the wild for a couple of days. It was truly satisfying and rejuvenating. Definitely was something I needed.

Today’s recipe seeks to capture some of the simplicity of whole, natural foods. This onion, ricotta and tomato frittata recipe is simple yet delicious. Basic ingredients combine to produce one heck of a dynamic dish. I hinted last week to this frittata recipe in the stovetop stewed tomatoes post and lucky you, I didn’t make you wait all that long for the real goods. I love you all to bits so I like doing nice things for you.

Ricotta-Onion-and-Tomato-Frittata-Recipe

As I just mentioned, this recipe is pretty easy to make. The basis of the egg mixture is of course eggs along with heavy cream, parmesan, fresh rosemary, and salt/pepper. We have a large rosemary bush in front of our house that provides enough rosemary for a small army. I’m always happy when I can use some of it.

Ricotta-Onion-and-Tomato-Frittata-Recipe-Frittata-Base-Key-Ingredients

I use heavy cream in the eggs to make them taste richer and to give the eggs a bit more weight to them. The parmesan cheese really helps punch up the egg mixture flavor as well. As always, I’ll say – if you like a particular herb better than rosemary, feel free to use that. Thyme, basil and parsley would all taste fantastic in this dish. I use rosemary for convenience and also for the deeply herby flavor it imparts.

Ricotta-Onion-and-Tomato-Frittata-Recipe-Egg-Base

So while our egg base is one (very exciting) thing, our frittata add-ins are my favorite part. Of course we have the stewed tomatoes. Those are rich tomatoes cooked on the stovetop and flavored with a myriad of Italian herbs and spices. We’ve also got rich, whole milk ricotta and freshly sliced onions.

Ricotta-Onion-and-Tomato-Frittata-Recipe-Key-Flavors

The onions are actually the first part of this dish to be cooked. You’ll sauté them till soft and then add the egg mixture and dot the top with roasted tomatoes and ricotta. This part is critical – you need to let the frittata cook on the stovetop for 2-3 minutes so that it can properly set. The first time I made this I totally overlooked that step and ended up with a soggy-centered frittata and a dark brown bottom on my eggs. Once you let the eggs set over the flame for a few minutes, you’ll have a better looking frittata.

Ricotta-Onion-and-Tomato-Frittata-Recipe-In-Skillet

OK, and something else I feel I should note. You need an oven-proof skillet for this dish. What we do is cook on the stovetop and then transfer that same pan to the oven and finish the frittata. So please don’t put your plastic-handled skillet in the oven. That’s a dreadful thought and may ruin your oven (melted plastic is really, really gross smelling).

This dish makes a great brunch item or a wonderful breakfast-for-dinner. If you’re doing it as breakfast-for-dinner, consider serving it with a small simple green salad. Either way, you’ll really enjoy this frittata!

Ricotta-Onion-and-Tomato-Frittata-Recipe-Slice

I’m hungry…. You? Yes? Good! Let’s get to the recipe!!

Yield: 4 servings

Onion, Ricotta and Tomato Frittata Recipe

This tasty frittata recipe features stewed Italian tomatoes, sliced onions and whole milk ricotta. It makes a great brunch, lunch or dinner meal.

Ingredients:

  • 8 large eggs
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced yellow onion
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole-milk ricotta cheese
  • 1/2 cup stewed tomatoes

Method:

  1. Preheat oven to 400°F.
  2. Whisk first 6 ingredients in a medium bowl; set aside for now.
  3. Heat butter in a medium oven-proof nonstick skillet over medium-high heat.
  4. Add onion and sauté until soft, 5-7 minutes.
  5. Reduce heat to low and stir in egg mixture.
  6. Next spoon dollops of ricotta and tomatoes evenly over eggs.
  7. Cook on the stovetop until frittata begins to set, 2-3 minutes.
  8. Cover loosely with foil and place in oven. Bake until just set, about 10 minutes.
  9. Slide the frittata onto a platter and then cut into wedges. Serve hot or at room temperature.

Add 1 hour, 20 minutes to prep time if you have to make the stewed tomatoes.

Inspired by Epicurious and Joy the Baker.

Prep:10 minutes

Cook:25 minutes

Total:35 minutes

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