Ricotta frittata, just 2 simple ingredients for a quick and easy lunch that's ready in minutes. This frittata is oven baked, so no flipping required! I love eggs! They are so versatile and are perfect for a quick meal anytime of day. And eggs for lunch or dinner can be so much more than just scrambled, poached, boiled or sunny side up! Just take a look at Fried Tomatoes with Eggs; Fried Eggs with Greens; or Mortadella, Ricotta and Pistachio Mousse Deviled Eggs for inspiration.

This frittata with ricotta recipe is what my mother often made when I was growing up. It was usually enjoyed between 2 slices of hearty Italian bread and taken along on picnics. I have memories of that container lined with paper towels to absorb the extra oil from the frittata!But before getting to this easy recipe, let's talk about how good eggs are for you!

Why choose eggs for lunch or dinner?

Did you know that an egg has only 75 calories and 7 grams of high quality protein? Also, contrary to what was popular belief years ago, although eggs do have cholesterol it is the type that has almost no effect on your blood cholesterol level. When it comes to cholesterol, what you really need to worry about is the amount of saturated and trans fats you consume.

That said, it is ok to consume an egg daily. Check out this site for more information. So, enough about nutrition and let's get to this delicious Ricotta Frittata recipe!

A few notes about the ricotta for this recipe:

When I was asked my mother how she prepared this frittata, I was a little surprised to find out that she cooks the ricotta in the pan for a few minutes before adding the eggs. Why not just stir it directly into the eggs, I thought?

When testing the recipe I noticed how some of the water evaporated from the ricotta when cooking. It develops a crumblier texture and, in my opinion, heightens the flavor of the ricotta. Depending on how watery the brand of ricotta you use is, this saves you the step of having to drain it first.

The following are step by step instructions with images to guide you through this recipe. The complete detailed printable recipe card is at the end of this post.

Step by Step Instructions:

Heat some olive oil on medium heat in a 10-inch cast iron skillet. If you're using a non stick skillet make sure that it is oven safe. If the handle is not oven safe I cover it with aluminum foil.

Add the ricotta and cook, stirring occasionally, for 6 minutes until some of the water evaporates. Add 6 beaten eggs with salt and gently stir them into the ricotta mixture. Cook a couple more minutes on medium heat until the eggs just begin to set.

Transfer the pan to a preheated oven on low broil setting. Bake for 5-6 minutes until the frittata is golden on top and puffs up.

Remove from the oven and use a spatula to transfer the frittata to a serving plate. The frittata will deflate as it cools, this is normal.

Variations:

You may think that plain old ricotta and eggs sounds kind of bland. I love my ricotta plain so this is perfect for me. But if you want to add more flavor, here are a few suggestions for add-ins to this simple recipe:

Sprinkle in a couple of tablespoons of fresh chopped herbs such as parsley or chives.
Add Parmigiano or Pecorino Romano cheese for a more pronounced cheesy flavor.
Stir in some cooked spinach (with the excess water squeezed out) or sautéd diced zucchini if you want to add a vegetable to your frittata.
Or a combination of all 3 of the above suggestions!

Tips and suggestions:

Is using a non stick skillet, make sure it is oven safe otherwise cover the handle with aluminum foil.
Enjoy hot, at room temperature or even cold.
This frittata (or any frittata) is perfect for making sandwiches for lunches or picnics.
Keep leftovers refrigerated for up to 3 days.

Whichever way you prefer it, I'm sure you'll love Ricotta Frittata. Let me know how yours turns out by tagging me with #mangiabedda on Instagram. Also, feel free to share my recipe by clicking on the social media buttons below this recipe. Buon appetito!