Tomato Mushroom and Ricotta Frittata

Ingredients

• 4 (2 oz or 60 g) whole eggs
• 1 cup (7.8 oz or 220 g) ricotta cheese
• 2 (5 oz or 150 g) ripe tomatoes
• 1 cup (5 oz or 150 g) button mushrooms, sliced
• 1/4 cup (15 g) chopped fresh basil
• salt and freshly ground black pepper, to taste