Remember when I promised to post my cherry tomato and ricotta frittata recipe “very soon”? Like 2 months ago, soon? Well, here she is, just in time for the first frost and an impending seven solid months of the tomato-less hell that is winter.
I know, I know. Excuses, excuses. But seriously, grad school is tough y’all. Over the past couple of months, I’ve cried in front of several fellow PhD students, cried my self to sleep after my first accounting seminar, cried in my professor’s office, cried when my boyfriend “jokingly” locked me in the bathroom, and left my first microeconomic theory midterm choking for breath because the tears were gushing so fast and so hard that all my facial orifices had clogged.
I am a character from a cheesy 80’s sitcom.
But I took a break from all that excitement, just to get this frittata recipe up here on the blog. Now hurry outside and pick the last of the cherry tomatoes before the first frost comes!
Check out the bite-size video below to see just how darn easy this frittata is to throw together. It tastes great when reheated and makes for a pretty mean breakfast sandwich, should you be so inclined.
Snag the whole recipe here!