The Recipes

Ricotta and Tomato Fritatta

This is one of the easiest ways to successfully cook eggs.  Egg cookery can be tricky, so having a foolproof way to cook eggs on a Sunday morning is key.


Ricotta and Tomato Fritatta


- 2 eggs

- splash of milk

- 1/4 c. arugula

- 1 roma tomato, sliced

- 1/2 c. ricotta cheese

- pecorino romano cheese, grated for garnish

- salt

- pepper

- olive oil

Preheat the oven to 350 degrees.  

Whisk the eggs together with the milk and season with salt and pepper.

Heat 1 T. of oil in an oven-safe pan.  Lay the tomato slices in the pan and season them with salt and pepper.  Scatter the arugula around the tomatoes.  Pour the egg mixture over the vegetables.  Dot the ricotta around the skillet by the half-teaspoonful.  Transfer the pan to the oven.  Bake for 15-20 minutes.

Slide the fritatta out onto a plate.  Garnish with the grated cheese.  You could also garnish with chives or scallions.