A spring herb frittata with ricotta is the perfect dish to celebrate the vibrant flavors of the season. Packed with fresh herbs, creamy ricotta, and fluffy eggs, this frittata is light yet satisfying, making it an ideal breakfast, brunch, or light lunch. The combination of spring herbs such as parsley, chives, and dill with the rich, creamy ricotta cheese creates a delightful balance of flavors that are fresh, savory, and comforting.
To start, whisk together eggs and ricotta until the mixture is smooth and creamy. The ricotta adds a lovely richness and helps make the frittata light and airy. Season the mixture with salt, pepper, and a pinch of nutmeg for extra depth. Next, prepare your spring herbs. Fresh parsley, chives, and dill are ideal for this frittata, as they add brightness and a burst of flavor that complement the creamy ricotta. Chop the herbs finely and set them aside.
In a skillet, heat a little olive oil or butter over medium heat. Add your chosen vegetables – think asparagus, spinach, or even peas – to the skillet and sauté until they’re tender. These vegetables bring added color and texture to the dish, along with extra nutrients. Once the vegetables are cooked, pour the egg and ricotta mixture over them. Sprinkle the fresh herbs over the top, and allow the frittata to cook gently on the stove. Once the edges start to set, transfer the skillet to the oven to finish cooking under the broiler until the top is golden and the frittata is fully set.
The beauty of this dish lies in its simplicity. The frittata is perfectly fluffy, and the ricotta keeps it rich without being heavy. The fresh herbs not only provide incredible flavor but also brighten the dish visually, making it as pleasing to the eye as it is to the palate.
Serve this spring herb frittata with a side of mixed greens or a light salad for a complete meal. It’s perfect for sharing at a gathering or enjoying solo on a relaxing morning. Whether you’re hosting brunch or looking for a quick yet elegant meal, this frittata will surely be a hit.
Ingredients
- 6 large eggs beaten
- 1/2 cup ricotta cheese fresh
- 1/4 cup parsley chopped
- 1/4 cup basil chopped
- 1/4 cup chives chopped
- 1 tbsp olive oil
- 1 dash salt to taste
- 1 dash black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, ricotta, parsley, basil, chives, salt, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Pour in the egg mixture and cook until the edges start to set, about 5 minutes.
- Transfer the skillet to the preheated oven and bake until the frittata is set in the middle, about 12-15 minutes.
- Remove from the oven and let cool slightly before slicing and serving.
Nutrition
It turned out too soggy for me. I might try cooking it longer next time.
Frittata supposed to be fliped, right? Mine just sat there like a pancake.
Absolutely delicious! The ricotta makes it so creamy. Will definitely make again!
I didn’t have fresh herbs, so I used dried ones. It was ok, but not as good as I expected. Maybe fresh is key?
This frittata was a hit! The herbs made it so fresh. Will definitely make again!
Fresh herbs? Sounds fancy but I’ve never liked ricotta. Might leave that out. Hope it still works.
Sounds delicious! I love how herbs can elevate a dish. Can’t wait to try this recipe myself!
Aight, but why no onions? I added ’em last minute. It was ok.
Herbs are overrated in eggs. Just scramble them. Why bother?
I wasn’t sure about ricotta in a frittata, but it actually worked! More fluffiness!
Really? I thought it would be kinda weird. Guess I gotta give it a try then.
I totally get you! Ricotta does make it super fluffy. It was a game changer for me too. 😊
I used spinach instead of chives and it was still great! Very adaptable.
Spinach instead of chives? I don’t know about that. Chives give it a unique taste. But whatever works for ya, I guess.
I love that you used spinach! It must have added a nice flavor. I’ll definitely try it that way!
Easy recipe, I just threw everything in and it was delish!