Tomato, Basil and Ricotta Cheese Frittata
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- 8 Large Eggs
- One Cup Chopped Onion
- Small Clove or Garlic Chopped
- 6-8 teaspoons Ricotta Cheese
- chopped fresh basil
- 2 cups chopped tomato
- Olive Oil
- Kosher Salt and Pepper
Medium size pan on medium high heat add a splash of olive oil, salt and pepper then the onion, garlic and tomato and start to cook down for about 3-4 min until the tomatoes start to break apart.
Whisk the eggs in a bowl adding some fresh cracked pepper and a little salt. Pour into the pan making sure there is even distribution of the tomatoes. Now put a few dollops of the ricotta cheese around (think where you will cut slices so everyone will get some of the cheese) . Let cook until the bottom is set and you can see a crust forming around the sides.
Now into a 375 degree oven to finish cooking for about 10-20 min depending on thickness of the eggs and your oven temp. You will know when its ready the center will have a slight jiggle and it will have a nice crust on the outside.
Take out and drape some fresh basil on top. It will purfume it really nicley and add great flavor. Add a dollope of sour cream and your favorite hot sauce.
Great also at room temp so good for parties and leaving out for snacks.