Recipe for herb and ricotta frittata {vegetarian, gluten-free}

In Something's Gotta Give -- yes, yes, it's a chick flick, and I love it -- the most romantic scene catches Diane Keaton and Jack Nicholson in their bathrobes, in her kitchen, at night, sharing a pan of eggs by candlelight. I think eggs are romantic, too. Maybe it's because they're warm and familiar, or just so silky soft and sensuous. If you love eggs, here's a simple little herb and ricotta frittata a deux. All you need are eggs, fresh herbs (whatever's left in your garden), creamy ricotta cheese and a bit of sharp Parmigiano-Reggiano, an onion, candles, and two forks. Or, make this as a treat for yourself, and eat it straight from the pan while watching the movie in your bathrobe.

Herb and ricotta frittata

From the pantry you'll need: eggs, fresh herbs, onion, Parmigiano-Reggiano cheese, olive oil.

Serves 2; can be multiplied.

Ingredients

6 large eggs
1/2 cup ricotta cheese
1/4 cup chopped fresh herbs: a mix of basil, thyme and parsley
1 small onion, minced
1/4 tsp kosher salt
1/4 tsp fresh black pepper
2 tsp olive oil
2-3 Tbsp grated Parmigiano-Reggiano cheese

Directions

In a large glass measuring cup (I use an 8-quart measure) or a bowl, beat the eggs and cheese together with a wire whisk, until the eggs are fluffy. Stir in the herbs, season with salt and pepper, and set aside.

In a 9-inch nonstick oven-safe frying pan (no plastic handles!), heat the olive oil on the stovetop over low heat. Add the onion, and sauté until translucent, 2-3 minutes.

Pour on the egg mixture. Reduce heat to simmer, and cover the pan. Cook for 5 minutes.

Remove the cover, lift the edges of the frittata to let some of the uncooked egg flow underneath, and continue to cook, covered, 6-8 minutes more, or until the top is just set but still jiggly.

Turn off the heat, and turn on your broiler. Sprinkle the parmesan cheese over the top, and cook under the broiler until the cheese is bubbly (time will depend on the type of broiler you have).

Remove from the oven, and let the frittata sit for 5 minutes before serving.

Serve hot or at room temperature, with two forks.

[Printer-friendly recipe.]

More romantic egg dishes in The Perfect Pantry:
Egg and cheese breakfast casserole with smoked salmon and leeks
Zucchini, goat cheese and basil frittata
Asparagus frittata for two
Baked egg with bacon, spinach and mushrooms
Lobster, corn and basil quiche

Other recipes that use these pantry ingredients:
Slow cooker frittata with kale, roasted red pepper, and feta, from Kalyn's Kitchen
Skillet frittata with broccoli and bacon, from Sass & Veracity
Kale frittata, from David Lebovitz
Cheeseburger frittata, from She Wears Many Hats
Easy vegetable frittata, from Vintage Mixer

Herb and ricotta frittata

From the pantry you'll need: eggs, fresh herbs, onion, Parmigiano-Reggiano cheese, olive oil.

Serves 2; can be multiplied.

Ingredients

6 large eggs
1/2 cup ricotta cheese
1/4 cup chopped fresh herbs: a mix of basil, thyme and parsley
1 small onion, minced
1/4 tsp kosher salt
1/4 tsp fresh black pepper
2 tsp olive oil
2-3 Tbsp grated Parmigiano-Reggiano cheese

Directions

In a large glass measuring cup (I use an 8-quart measure) or a bowl, beat the eggs and cheese together with a wire whisk, until the eggs are fluffy. Stir in the herbs, season with salt and pepper, and set aside.

In a 9-inch nonstick oven-safe frying pan (no plastic handles!), heat the olive oil on the stovetop over low heat. Add the onion, and sauté until translucent, 2-3 minutes.

Pour on the egg mixture. Reduce heat to simmer, and cover the pan. Cook for 5 minutes.

Remove the cover, lift the edges of the frittata to let some of the uncooked egg flow underneath, and continue to cook, covered, 6-8 minutes more, or until the top is just set but still jiggly.

Turn off the heat, and turn on your broiler. Sprinkle the parmesan cheese over the top, and cook under the broiler until the cheese is bubbly (time will depend on the type of broiler you have).

Remove from the oven, and let the frittata sit for 5 minutes before serving.

Serve hot or at room temperature, with two forks.

[Printer-friendly recipe.]

More romantic egg dishes in The Perfect Pantry:
Egg and cheese breakfast casserole with smoked salmon and leeks
Zucchini, goat cheese and basil frittata
Asparagus frittata for two
Baked egg with bacon, spinach and mushrooms
Lobster, corn and basil quiche

Other recipes that use these pantry ingredients:
Slow cooker frittata with kale, roasted red pepper, and feta, from Kalyn's Kitchen
Skillet frittata with broccoli and bacon, from Sass & Veracity
Kale frittata, from David Lebovitz
Cheeseburger frittata, from She Wears Many Hats
Easy vegetable frittata, from Vintage Mixer

Comments

The name even sounds lyrical and poetic - ricotta frittata!

This deployment has been the deployment of glass breaking, including a lightbulb in the socket, a pie pan, and--most missed--my 8 cup glass PC measuring cup. I still have the lid . . . I don't know why.
Anyway, eggs and love go together for me--my spouse has been eating powdered eggs all summer, and you bet I'll be fixing him fresh eggs for breakfast whenever he wants--I'll even throw some in a frittata once he's had his fill of fried egg sandwiches.
Lydia-I have a few leftover roasted potatoes---from your creamy sesame dressing post, I kept the veggies all separate and we sauced on our plates--and I bet they'd be good in this, too!
Thank you!

TW, doesn't it? This frittata is so simple, and when I have any herbs in the garden, it's my go-to.

Kirsten, I can't imagine what I would crave if I were serving overseas with limited (or nonexistent) fresh food, but I can imagine that eggs would be high on the list. I'm guessing your husband will want some of your famous homemade pizza, too!

I love that movie, and I can tell I would love this frittata. Never thought of using ricotta in frittata and I love both the poetry and the thought of how creamy and delicious it would be!

Kalyn, this is a really creamy frittata. I always use part-skim ricotta.

It was a good movie. I loved the role Keanu Reeves played, but eating eggs for dinner or
whenever is always hot. Thanks for the reference and recipe.

Angela, I loved his role, too. (I can't tell you how many times I've watched that film!)

Sounds like the perfect idea for a simple dinner or brunch Lydia. Love all the fresh herbs!

I am way over due for a re-watching of that movie and of course some eggs to go with it!