Herb and Ricotta Frittata


Created for the Non Stick Fry Pan


  1. Heat oven to 500˚F (260˚C).
  2. Break eggs into a bowl, and lightly beat with a whisk. Whisk 2 Tbsp (30ml) of ricotta into eggs. Season with salt and pepper.
  3. In a non-stick frying pan, heat 2 Tbsp (30ml) olive oil over medium heat. Rotate pan to coat all sides with olive oil.
  4. Add the egg mixture, and reduce heat to low. Cook, loosening the eggs at the sides from time to time with a silicone spatula. Dollop remaining ricotta over eggs. Sprinkle half of the chopped herbs and tomatoes over eggs.
  5. Transfer pan to oven, and bake until just set, about 2-5 minutes.
  6. In a small bowl, toss remaining herbs with olive oil, lemon juice and season with salt and pepper. Serve with warm frittata.


  • 8 eggs
  • ½ cup (125ml) ricotta cheese
  • salt to taste
  • pepper to taste
  • ¼ cup (60ml) olive oil, divided
  • ½ cup (125ml) assorted herbs, roughly chopped such as; basil, thyme, marjoram, chives, parsley, tarragon
  • ¼ cup (60ml) cherry tomatoes, halved
  • 2 Tbsp (30ml) lemon juice

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Preparation Time: 10 minutes
Cooking Time : 20 minutes
Serving Size: 4-6