Fluffy Ricotta Frittata Recipe

I’ve always loved how eggs can turn simple ingredients into a satisfying meal. There’s something special about walking into the kitchen on a lazy Sunday morning and whipping up breakfast without much fuss. That’s exactly why this ricotta frittata has become one of my go-to recipes when I want something a bit nicer than scrambled eggs, but don’t want to spend forever in the kitchen.

What I really like about frittatas is how they work for any meal of the day. I’ll often make one on Sunday afternoon and enjoy the leftovers for quick weekday breakfasts or lunch. Plus, it’s one of those recipes that lets you use up whatever cheese and vegetables you have hanging out in the fridge. Ricotta just happens to make it extra good, adding a creamy texture that regular cheese can’t match.

What Kind of Ricotta Should I Use?

Fresh whole milk ricotta is your best bet for making a creamy, flavorful frittata. While you can use part-skim ricotta, the full-fat version will give you a richer, more satisfying result. Most grocery stores carry both mass-produced and specialty ricotta – either will work fine, but if you can find fresh ricotta from your local cheese shop or Italian market, you’ll notice an even better texture and taste. Before adding it to your eggs, give the ricotta a good stir to smooth out any lumps, and drain off any excess liquid that may have separated in the container.

Options for Substitutions

Let’s talk about what you can swap in this frittata recipe if needed:

• Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (drain and blend it first for a smoother texture) or cream cheese (softened and mixed with a splash of milk). Greek yogurt can work too, though it might make the frittata slightly tangier.
• Eggs: Eggs are the star here and can’t be substituted – they’re what makes a frittata a frittata! However, you can use liquid egg substitute if needed (use 1/4 cup per egg).
• Olive oil: Any neutral cooking oil will work fine here – try avocado oil, vegetable oil, or even butter if you prefer. Just make sure to use something to prevent sticking.
• Salt: While regular table salt works great, you can use sea salt or kosher salt too – just remember that kosher salt is less salty by volume, so you might need a bit more.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a frittata is ending up with a rubbery texture, which happens when you cook it at too high a temperature – keep your heat at medium-low and be patient with the process. A common mistake is not properly mixing the ricotta into the eggs, so take an extra minute to whisk them together thoroughly, leaving some small ricotta chunks for texture. To prevent a dry, overcooked frittata, remember to pull it from the oven when the center is still slightly jiggly, as it will continue cooking from residual heat. For the most flavorful results, let your eggs and ricotta come to room temperature before cooking, and don’t skip seasoning the eggs well with salt before they hit the pan.

What to Serve With Frittata?

This light and fluffy frittata makes a perfect brunch or breakfast dish that pairs well with so many sides! A simple mixed green salad dressed with olive oil and lemon juice adds freshness and helps balance out the richness of the eggs and ricotta. For a more filling meal, serve it with crispy roasted potatoes or hash browns on the side – they’re great for soaking up any bits of egg left on the plate. If you’re serving this for brunch, add some fresh fruit or berries to brighten up the plate and give a sweet contrast to the savory frittata.

Storage Instructions

Keep Fresh: Your ricotta frittata will stay good in the fridge for up to 3 days when stored in an airtight container. It’s perfect for meal prep – I often make it on Sunday and enjoy slices for breakfast during the week!

Freeze: Cut the cooled frittata into individual portions and wrap each piece in plastic wrap, then place in a freezer bag. They’ll keep well for up to 2 months in the freezer, making them perfect for quick breakfast options.

Warm Up: To enjoy your stored frittata, you can eat it cold (it’s actually quite tasty!) or warm it gently in the microwave for 30 seconds. If frozen, thaw overnight in the fridge before reheating. Just be careful not to overheat, as this can make the eggs rubbery.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 50-55 g
• Fat: 60-70 g
• Carbohydrates: 10-15 g

Ingredients

• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 6 large eggs
• 1/2 teaspoon salt

Step 1: Prepare the Ingredients

Start by preheating your oven to low broil.

While the oven is warming up, take a large bowl and beat 6 eggs together.

Add a pinch of salt to the beaten eggs for flavor and set the mixture aside.

Step 2: Cook the Ricotta

In a 10-inch oven-safe skillet, heat olive oil over medium heat.

Once the oil is hot, add the ricotta cheese to the skillet.

Cook the ricotta for approximately 6 minutes, stirring occasionally to prevent sticking and ensure even cooking.

Step 3: Add Eggs to the Skillet

Pour the beaten eggs over the cooked ricotta in the skillet.

Stir lightly to combine the eggs with the ricotta.

Allow the mixture to cook for about 2 minutes until the edges of the frittata begin to set, forming a stable foundation.

Step 4: Broil the Frittata

Carefully transfer the skillet into the preheated oven set to low broil.

Broil the frittata for about 5-6 minutes, or until the top becomes golden and puffy.

Keep a close eye on the frittata to prevent burning.

Step 5: Serve the Frittata

Remove the skillet from the oven and let it cool slightly.

Carefully slide a spatula around the edges and underneath the frittata to loosen it.

Then gently slide the frittata onto a serving plate.

Enjoy it hot, warm, or cold as desired!