We have been eating a lot of frittatas lately, such a quick dinner to prepare and the combinations are endless. This tomato and ricotta frittata is just such a dinner. You probably have all the ingredients on hand or at least most of them. In under ½ hour dinner can be ready. Serve it with a salad and you have a complete meal. The recipe says it serves two but I find if I’m serving it for dinner with a salad it will serve four.

Tomato and Ricotta Frittata


2 tsp. Olive oil
1 small red potato, scrubbed and shredded (about 4 oz.)
½ onion, chopped
3 large eggs
¼ tsp. Salt
¼ tsp. Pepper
1/3 cup ricotta (part skim)
¼ cup shredded part-skim mozzarella
1 tomato, seeded and diced
1 Tbsp. minced fresh chives or basil


Preheat your broiler. Heat oil in a medium oven proof skillet over medium heat. Add the potato and onion. Cook, stirring frequently, until the vegetables are tender, about four minutes.

While the vegetables are cooking, beat the eggs, salt and pepper in a medium bowl. Pour the eggs over the vegetables and reduce the heat to medium. Cook, lifting the edges frequently with the spatula to let the uncooked eggs flow underneath until the eggs are set, 2-3 minutes.

Dot the eggs with the ricotta and sprinkle with the mozzarella. Place the skillet under the broiler and broil the frittata 5 inches from heat until the top is lightly browned, about 2 minutes. Sprinkle with tomato and chives and cut into four wedges. Serve immediately.

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