After taking a few months off over winter, my hens have started laying again. We presently have nine hens, and although I gift eggs to family and friends, they do tend to accumulate in my refrigerator. I use a lot of eggs when I bake, but when we end up with too many eggs, I make a frittata of some variety for lunch. I love to use up leftover vegetables in my frittatas, but today I decided to keep things simple and used ricotta cheese and fresh chopped herbs.
I have tried every method possible to make a frittata, but the easiest way has to be baking the frittata in a frying pan. It takes about thirty minutes to cook fully, and if you want to brown the top a bit, simply turn on the broiler for a few minutes. This frittata is great served for lunch, or a light dinner served with a salad, and I always enjoy a slice for breakfast the following day.
- 7 Large Eggs
- 1 Cup Whole Milk
- 1/2 Cup Finely Chopped Fresh Herbs (I Used A Combination Of Basil, Parsley, and Thyme)
- Salt & Pepper To Taste
- 1/2 Cup Grated Pecorino Cheese
- 1 Cup Fresh Ricotta Cheese
- Preheat oven to 400 degrees F.
- In a medium sized bowl, beat together the eggs, milk, herbs, pecorino cheese, salt and pepper.
- Lightly grease an oven-proof 10-inch frying pan, then pour the egg mixture into the pan.
- Use a teaspoon to dot the top of the frittata with the ricotta cheese.
- Bake the frittata for about 30 minutes, or until the center is set.
- Cool 10 minutes, slice and enjoy!