| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/3 cup grated parmesan cheese
- 2 medium tomatoes, chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 bunch scallions, sliced
- 1/2 small head radicchio, coarsely chopped (about 4 cups)
- Pinch of sugar
- 1/2 cup ricotta cheese (preferably fresh)
Instructions
- Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
- Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad.
- Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams
Nutrition Facts
| Calories | 381 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 461 milligrams |
| Sodium | 558 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 20 grams |
Reviews
This was SO easy to make and it’s insanely delicious! I had a variety of heirloom tomatoes and fresh basil from my herb garden to top it with. Yummmmmmmmmmmmm
It was a complete disaster for me, specially to spoon ricotta over eggs… I guess you have to be skilled and very patient to do it evenly and not to disturb eggs too much; as a result I had spots with lots of ricotta and we didn’t like it. Probably should try with another cheese or practice to spoon ricotta as I liked the presence of radicchio and recipe in general and it might turn out to be good a quick breakfast dish.
Good combination of flavors. Pretty quick and easy to put together.