Easy Ricotta Frittata

If you ask me, ricotta frittata is one of those dishes that feels fancy but comes together without any fuss.

This Italian-inspired egg dish makes a great brunch or light dinner that’s packed with creamy ricotta and fresh herbs. Fluffy eggs and whole milk ricotta pair with sautéed spinach and shallots for a satisfying meal.

It starts on the stovetop with garlic and greens, then gets finished in the oven until golden. Fresh basil and a touch of parmesan help the whole thing come together.

It’s a crowd-pleasing dish that works any time of day, perfect for a lazy weekend morning or an easy weeknight dinner.

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What Kind of Ricotta Should I Use?

For this frittata, you’ll want to use whole milk ricotta rather than part-skim, as it gives you a creamier, more satisfying texture. Fresh ricotta from the deli counter tends to be smoother and less grainy than the tub varieties, but honestly, whatever you can find at your grocery store will work just fine. If your ricotta seems a bit watery when you open it, you can drain off any excess liquid before mixing it into your eggs. Some people swear by using sheep’s milk ricotta for extra richness, but regular cow’s milk ricotta is perfectly delicious and easier to find.

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Options for Substitutions

This frittata is pretty forgiving when it comes to swapping ingredients:

• Ricotta: You can use cottage cheese instead – just blend it until smooth for a similar creamy texture. Goat cheese or crumbled feta also work well, though they’ll give you a tangier flavor.
• Spinach: Feel free to swap in other greens like kale, arugula, or Swiss chard. Just make sure to sauté them until wilted and squeeze out any excess moisture before adding to the eggs.
• Shallot: Regular yellow or white onions work perfectly fine here. Use about the same amount, or try leeks for a milder onion flavor.
• Parmesan: Pecorino Romano, Grana Padano, or even aged cheddar can stand in for parmesan. Just keep in mind that some cheeses are saltier than others, so you might want to adjust the salt accordingly.
• Basil: Fresh parsley, chives, or dill make good substitutes if you’re out of basil. Dried herbs work too – just use about 1 teaspoon total since dried herbs are more concentrated.
• Butter and olive oil: You can use all butter or all olive oil if that’s what you have on hand. The combination just adds nice flavor, but either one alone will do the job.

Watch Out for These Mistakes While Cooking

The biggest mistake when making frittatas is cooking them entirely on the stovetop, which often leads to a burnt bottom and runny center – transferring to the oven ensures even cooking throughout. Another common error is using high heat when starting the frittata, so keep your burner at medium to prevent the eggs from browning too quickly before they set. Don’t skip the cooling step for your sautéed vegetables, as adding hot spinach and shallots directly to the eggs can start cooking them prematurely and create an uneven texture. Finally, resist the urge to overbake – your frittata is ready when the center still has a slight jiggle, since it will continue cooking from residual heat after you remove it from the oven.

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What to Serve With Ricotta Frittata?

A ricotta frittata is perfect for breakfast, brunch, or even a light dinner, and it pairs beautifully with a simple arugula salad dressed with lemon and olive oil. I love serving it alongside some crispy roasted potatoes or hash browns for a more filling meal, especially when feeding a crowd. Fresh fruit like berries or sliced melon makes a nice, refreshing side that balances out the richness of the eggs and cheese. You can also serve it with toasted crusty bread or bagels, and don’t forget some hot sauce or pesto on the side for anyone who wants an extra kick of flavor.

Storage Instructions

Store: Keep your leftover frittata in an airtight container in the fridge for up to 4 days. It’s actually great for meal prep since you can slice it into wedges and grab a piece whenever you need a quick breakfast or lunch. I like pairing cold slices with a simple green salad.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This way you can pull out just what you need without thawing the whole thing.

Reheat: Warm up slices in the microwave for about 30-45 seconds, or pop them in a 350°F oven for 10 minutes until heated through. You can also enjoy it cold straight from the fridge, which is honestly one of my favorite ways to eat frittata on busy mornings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 75-85 g
• Fat: 90-100 g
• Carbohydrates: 25-35 g

Ingredients

For the frittata:

• 2.5 tsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tsp olive oil
• 2 oz shallot (finely minced, about 1/4-inch pieces)
• 2 handfuls spinach
• 1 clove garlic, minced
• 10 eggs
• 8.5 oz ricotta (I use Galbani whole milk ricotta for a creamier texture)
• 2.5 tbsp parmesan
• 2 tbsp basil
• 1.25 tsp salt
• 1/4 tsp pepper (freshly ground preferred for more flavor)
• 1 pinch nutmeg

For the topping:

• 5 oz ricotta
• 1 tbsp basil (freshly torn for best flavor and aroma)

Step 1: Prepare the Oven and Mise en Place

• 1 clove garlic, minced
• 2 oz shallot, finely minced
• 8.5 oz ricotta
• 2.5 tbsp parmesan
• 2 tbsp basil
• 1.25 tsp salt
• 1/4 tsp pepper
• 1 pinch nutmeg

Preheat your oven to 350°F.

While it heats, mince the shallot into fine 1/4-inch pieces and mince the garlic clove.

Measure out the ricotta, parmesan, basil, and all seasonings so everything is ready when you need it.

I like to do all my prep work before cooking begins so I can move quickly once the pan is hot.

Step 2: Sauté Shallots, Garlic, and Spinach

• 2.5 tsp butter
• 3.5 tsp olive oil
• 2 oz shallot, finely minced
• 1 clove garlic, minced
• 2 handfuls spinach

Heat 1 teaspoon butter and 2 teaspoons oil in a 10-inch oven-safe skillet over medium heat.

Once the butter is foaming, add the minced shallots and cook for about 5 minutes until they soften and become translucent, stirring occasionally.

Add the minced garlic and cook for 30 seconds until fragrant, then add the spinach in handfuls, stirring until completely wilted.

Transfer the cooked vegetables to a plate and let them cool to room temperature—this prevents the hot vegetables from scrambling the eggs prematurely.

Step 3: Build the Egg and Ricotta Mixture

• 10 eggs
• 8.5 oz ricotta
• 2.5 tbsp parmesan
• 2 tbsp basil
• 1.25 tsp salt
• 1/4 tsp pepper
• 1 pinch nutmeg
• cooked vegetables from Step 2

In a large bowl, crack all 10 eggs and whisk them together until the yolks and whites are fully combined.

Add the 8.5 oz ricotta, parmesan, 2 tablespoons of fresh basil, salt, pepper, and nutmeg, then whisk until the mixture is smooth and the ricotta is evenly distributed throughout—don’t overmix or you’ll create tough eggs.

Gently fold in the cooled sautéed vegetables from Step 2 until just combined.

I prefer freshly ground pepper here because it adds a more vibrant flavor compared to pre-ground.

Step 4: Start the Frittata on the Stovetop

• 1 tsp butter
• 1.5 tsp olive oil
• egg and ricotta mixture from Step 3

Heat the remaining 1.5 teaspoons butter and 1.5 teaspoons oil in the same 10-inch oven-safe skillet over medium heat.

Once the butter is foaming, pour in the egg and ricotta mixture from Step 3.

Let it cook undisturbed for about 1-2 minutes until the bottom begins to set, then gently stir with a spatula, pushing cooked portions toward the center and allowing uncooked egg to flow to the edges.

Smooth the top of the mixture with your spatula.

Step 5: Finish in the Oven

Transfer the skillet to the preheated 350°F oven and bake for 5-15 minutes until the center is just set and slightly jiggly but no longer looks wet.

Rotate the pan halfway through baking for even cooking.

The frittata is done when a knife inserted in the center comes out clean or with just a tiny bit of creamy ricotta clinging to it.

Step 6: Garnish and Serve

• 5 oz ricotta
• 1 tbsp basil, freshly torn

Remove the frittata from the oven and let it rest in the skillet for 2 minutes.

Top with dollops of the remaining 5 oz ricotta spread across the surface, then tear the fresh basil over the top for maximum aroma and flavor.

Serve directly from the skillet or slide onto a cutting board to portion.

Easy Ricotta Frittata

Delicious Easy Ricotta Frittata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 1325 kcal

Ingredients

  

For the frittata::

• 2.5 tsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tsp olive oil
• 2 oz shallot (finely minced, about 1/4-inch pieces)
• 2 handfuls spinach
• 1 clove garlic, minced
• 10 eggs
• 8.5 oz ricotta (I use Galbani whole milk ricotta for a creamier texture)
• 2.5 tbsp parmesan
• 2 tbsp basil
• 1.25 tsp salt
• 1/4 tsp pepper (freshly ground preferred for more flavor)
• 1 pinch nutmeg

For the topping::

• 5 oz ricotta
• 1 tbsp basil (freshly torn for best flavor and aroma)

Instructions

 

• Preheat your oven to 350°F. While it heats, mince the shallot into fine 1/4-inch pieces and mince the garlic clove. Measure out the ricotta, parmesan, basil, and all seasonings so everything is ready when you need it. I like to do all my prep work before cooking begins so I can move quickly once the pan is hot.
• Heat 1 teaspoon butter and 2 teaspoons oil in a 10-inch oven-safe skillet over medium heat. Once the butter is foaming, add the minced shallots and cook for about 5 minutes until they soften and become translucent, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant, then add the spinach in handfuls, stirring until completely wilted. Transfer the cooked vegetables to a plate and let them cool to room temperature—this prevents the hot vegetables from scrambling the eggs prematurely.
• In a large bowl, crack all 10 eggs and whisk them together until the yolks and whites are fully combined. Add the 8.5 oz ricotta, parmesan, 2 tablespoons of fresh basil, salt, pepper, and nutmeg, then whisk until the mixture is smooth and the ricotta is evenly distributed throughout—don't overmix or you'll create tough eggs. Gently fold in the cooled sautéed vegetables from Step 2 until just combined. I prefer freshly ground pepper here because it adds a more vibrant flavor compared to pre-ground.
• Heat the remaining 1.5 teaspoons butter and 1.5 teaspoons oil in the same 10-inch oven-safe skillet over medium heat. Once the butter is foaming, pour in the egg and ricotta mixture from Step 3. Let it cook undisturbed for about 1-2 minutes until the bottom begins to set, then gently stir with a spatula, pushing cooked portions toward the center and allowing uncooked egg to flow to the edges. Smooth the top of the mixture with your spatula.
• Transfer the skillet to the preheated 350°F oven and bake for 5-15 minutes until the center is just set and slightly jiggly but no longer looks wet. Rotate the pan halfway through baking for even cooking. The frittata is done when a knife inserted in the center comes out clean or with just a tiny bit of creamy ricotta clinging to it.
• Remove the frittata from the oven and let it rest in the skillet for 2 minutes. Top with dollops of the remaining 5 oz ricotta spread across the surface, then tear the fresh basil over the top for maximum aroma and flavor. Serve directly from the skillet or slide onto a cutting board to portion.