Ricotta Frittata

Nutritious and delicious with a decent boost of calcium and protein, our Ricotta Frittata is light yet satisfying. Serve it with some crusty sourdough and a side salad for a complete meal.

Serves: 4

Time: 40 minutes


  • 1/2 cup cream
  • 6 eggs
  • 25g butter
  • 3 spring onions, chopped
  • 1 cup ricotta cheese
  • 1/2 cup basil leaves, torn


In a bowl, add the eggs and cream, and season with salt and pepper. Whisk until well combined. In a frypan, melt the butter over low heat. Add the egg mixture, but do not stir. Cook for five minutes, then top with ricotta and cook for a further 15 minutes. Next, place the frypan under a hot grill and cook until the egg sets and the top is golden, about five minutes. Sprinkle with spring onions and basil leaves before serving. Serve with a side salad and some crusty sourdough bread.