Italian
👍 Beginner Friendly
12 mineasy
ItalianBreakfast
Recipe Story
origins & traditionsThis authentic Italian frittata combines the richness of farm-fresh eggs with the delicate creaminess of ricotta cheese and the bright flavors of fresh basil and parsley. Unlike omelets, frittatas are cooked slowly on the stovetop and finished in the oven, creating a tender, cake-like texture that is perfect for breakfast or brunch. This versatile dish can be served warm or at room temperature, making it ideal for meal prep or casual entertaining. The addition of sautéed onions and bell peppers adds sweetness and depth, while Parmesan cheese provides a savory umami note. This frittata embodies the Italian philosophy of simple, quality ingredients transformed into something extraordinary through proper technique and care.
Instructions
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Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together 8 eggs until well combined and slightly frothy.
Add ricotta cheese to the eggs and whisk until smooth and creamy.
Stir in grated Parmesan cheese, chopped fresh basil, chopped fresh parsley, salt, and black pepper. Mix well.
Heat olive oil in a 10-12 inch oven-safe skillet over medium heat.
Add diced onions and cook for 3-4 minutes until softened and translucent.
Add diced bell peppers and minced garlic, cooking for another 2-3 minutes until fragrant and peppers are tender.
Pour the egg mixture over the vegetables in the skillet, distributing evenly.
Cook on the stovetop for 5-7 minutes without stirring, until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the frittata is puffed, golden, and set in the center.
Remove from oven and let rest for 5 minutes before slicing.
Cut into wedges and serve warm or at room temperature.
Italian Frittata with Ricotta and Fresh Herbs
4.3 (40)
A traditional Italian breakfast frittata featuring creamy ricotta cheese, farm-fresh eggs, and aromatic herbs. This one-pot dish is fluffy, flavorful, and perfect for feeding a crowd or enjoying throughout the week.
easy
40 min
6 servings
Ingredients
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Main Ingredients
- 8 pieces eggs, room temperature
- 1 cups cheese-ricotta, full-fat preferred
- 4 tablespoons cheese-parmesan, freshly grated
Herbs and Seasonings
- 2 tablespoons basil, fresh, chopped
- 2 tablespoons parsley, fresh, chopped
- 2 cloves garlic, minced
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Vegetables
- 1 pieces onions, medium, diced
- 1 pieces bell-peppers, diced
Cooking Base
- 2 tablespoons olive-oil, extra virgin
Chef Tips
expert advice•For the best texture, use full-fat ricotta cheese and bring eggs to room temperature before whisking.
•Do not overmix the eggs or the frittata will be tough.
•You can customize this frittata with seasonal vegetables like zucchini, spinach, or cherry tomatoes.
•For a dairy-free version, substitute ricotta with silken tofu blended until smooth.
•The frittata should be slightly jiggly in the center when you remove it from the oven, as it will continue cooking from residual heat.
•Let it rest before slicing to allow the structure to set properly.
•This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or crusty Italian bread for a complete breakfast experience.
