Cherry Tomato Ricotta Frittata - Patricia Bannan, MS, RDN
Use a cast iron pan for this ricotta frittata recipe and get the added benefit of iron. The tomatoes add a pop of color, flavor, and nutrition.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 2 large shallots, diced
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh thyme
- 10 large eggs
- ½ cup low-fat milk (or milk alternative)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 cups cherry tomatoes, some halved and some whole
- 1 cup fresh ricotta cheese
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