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.
A quick, simple breakfast for a crowd bursting with summer flavor.
- 1/2 medium onion
- 1 clove garlic
- 1 cup cherry tomatoes, halved
- 1 cup packed arugula, roughly chopped
- 8 large eggs
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan
- 1/3 cup ricotta cheese
Preheat oven to 400 degrees.
In a skillet, heat olive oil over medium high heat. Once hot, add onion, season with salt and pepper, stir to combine, and reduce heat to medium. Cook the onion until soft (approximately 5 minutes), then add the garlic and cook one minute more. Gently fold in the cherry tomato halves and arugula, season once more with salt and pepper.
Meanwhile, in a large bowl, combine eggs, 1/2 tsp salt, 1/4 tsp black pepper, and parmesan cheese. Whisk to combine. Pour the egg mixture into the skillet, and use a spatula to evenly arrange the ingredients. Cook for a few minutes, until the sides begin to set, then remove from heat. Using a spoon, dollop the ricotta cheese on top of the eggs.
Bake until the eggs are nearly set (approximately 7 minutes), then switch the oven to broil, and broil until the top of the frittata is set (approximately 1-2 minutes).
Remove from oven and allow frittata to cool. Slice and serve.
in conversation, I often get concerned looks and questions of “wait… what the heck do you eat?” In a nutshell, the Whole30 rules out grains, sugar, beans, soy, dairy, unnatural ingredients, and booze. Which leaves us with protein, fats, and veggies. Lots and lots of veggies.
