Ricotta Frittata with Tomato Salad

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.


Seriously who doesn’t love eggs?  They are such a great protein and so quick and easy.  Perfect for those crazy Mondays!

This frittata is filled with great for you veggies as and then topped with a bright and delicious tomato salad.


It doesn’t get easier or better than this!


Ricotta Frittata with Tomato Salad
Prep time
Cook time
Total time
Ricotta Frittata with Tomato Salad
Serves: 4
  • 8 eggs
  • ¼ cup milk
  • ½ cup grated parmesan cheese
  • 1 bunch green onions, sliced
  • 4 cups coarsely chopped radicchio
  • pinch of sugar
  • ½ cup ricotta cheese
  • 2 medium tomatoes, diced
  • 3 tablespoons chopped basil
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  1. Preheat the broiler.  Position rack 4-6 inches from flame.
  2. Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
  3. Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
  4. While radicchio mixture is cooking, crack the eggs into a bowl.  Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
  5. Wipe out the skillet, and add 1 tablespoon oil.  Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
  6. Slice the frittata any way you would like and serve with tomato salad.
  7. Eat!

Recipe from the July/August 2012 edition of Food Network Magazine.

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