The Girl in the Little Red Kitchen

Ricotta, Tomato and Ramp Frittata is the perfect, easy and light breakfast for dinner to make on a hot day or serve it up for a weekend brunch party.


1 medium sweet onion, thinly sliced12 cherry tomatoes, halved3 ramps, spring onions or scallions, bulbs removed and cut into 1 inch pieces1 cup ricotta cheese + ¼ cup parmigiano, combined8 large eggs¼ cup heavy cream1 tsp kosher salt1 tsp freshly ground black pepper


  1. Heat the oven to 350 degrees.
  2. In a large oven-safe skillet over medium heat drizzle about 2 teaspoons of grapeseed or canola oil and saute the sliced onions until soft and the beginning stages of caramelization – about 10 minutes.
  3. In a large bowl whisk together the eggs, heavy cream, kosher salt and black pepper.
  4. Pour in the eggs into the skillet and top with the halved cherry tomatoes, ramps and ricotta cheese in dollops around the skillet.
  5. Let cook on the stovetop for about 5 minutes, or until the bottom starts to set.
  6. Transfer to the oven to finish cooking, about 15-20 minutes or until puffed up and brown around the edges.
  7. Let cool slightly before slicing and serving with a green salad and crusty bread.

For the full post, visit Ricotta, Tomato and Ramp Frittata.

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Tags: Contributor, Main Dish, Breakfast, Brunch, Vegetarian, Egg, Tomato, Cheese

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