If you’ve never had a frittata before, it is essentially a quiche without the crust. I like to think of it as a less heavy version of a quiche, for those times when you want something a little bit lighter. I’m a big fan of breakfast for dinner. Near the end of the week, when groceries start running low, I regularly make breakfast food for dinner. The nice thing about this particular recipe is that the leftovers can be served as breakfast or lunch the next day. Plus, you can add any veggies, meat or cheese that you have on hand. I added roasted tomatoes and ricotta cheese to this frittata, and those flavors worked perfectly together. The tomatoes are bursting with tart and sweet juices and the ricotta cheese creates little pockets of richness throughout. Serve this with a salad for lunch or dinner, or on its own for breakfast.
Ricotta and Roasted Tomato Frittata
- 1 1/2 cups cherry or grape tomatoes sliced in half lengthwise or left whole
- olive oil
- 5 eggs
- 3 egg whites
- 1/3 cup 2% or whole milk
- 1 tablespoon grated parmesan cheese
- 1/2 onion thinly sliced
- 1 clove garlic minced
- 1/3 cup ricotta whole milk is best
- 2 tablespoons chopped chives
- salt & pepper
- Preheat oven to 400. Place the tomatoes on a parchment lined baking sheet. Drizzle the tomatoes with several teaspoons of olive oil and sprinkle with salt and pepper. Using your hands, toss the tomatoes until they are coated with olive oil, then spread an even layer on the baking sheet. Bake for 10-13 minutes until they have shriveled slightly and are beginning to release their juices. Once the tomatoes have been removed from the oven, reduce the oven temperature to 350.
- Meanwhile, whisk the eggs, egg whites, milk, parmesan cheese and a healthy pinch of salt until combined. Set aside.
- Heat a 9 inch oven proof skillet over medium heat. Drizzle a couple teaspoons of olive oil and sauté the onions for about 5 minutes, until tender and translucent. Add garlic and cook for an additional 2 minutes, stirring occasionally. Pour the egg mixture into the skillet and scatter the roasted tomatoes on top, reserving 8-10 tomatoes for garnish.
- Using two small spoons, drop dollops of ricotta all around the top of the frittata. Then sprinkle with one tablespoon of chives.
- Once the edges are beginning to set, transfer the skillet into the 350 degree oven. Cook for 12-15 minutes, until the egg is just barely cooked. Remove from the oven and cool in the pan for 10 minutes before sliding the frittata onto a cutting board or serving platter. Scatter with reserved tomatoes, one additional tablespoon of chives and freshly cracked pepper.