- 2-3 tablespoons extra-virgin olive oil ( I used the mushroom sage infused)
- 3 cloves garlic, chopped
- 2 T Frontier Organic Italian Seasoning
- 1 Dozen Organic Pastured Eggs
- ½ cup milk (or milk alternative)
- 1 teaspoon kosher or pink Himalayan salt
- 1 teaspoon ground black pepper. ( I used garlic pepper)
- 3 cups cherry tomatoes, some halved and some whole
- 1 cup fresh ricotta cheese
- 1 cup grated cheese
Preheat the oven to 350ºF.
In a large sauté pan or cast iron skillet, heat the oil over medium-low heat. Cook the garlic and half of the Italian Seasoning until fragrant in the pan, about 1 to 2 minutes. Add any chopped veggies that you want to add. Remove from heat and set aside.
Combine the eggs, milk, salt, and black pepper in a blender and blend on medium speed until smooth. Return to the skillet and pour in the egg mixture. Scatter over the tomatoes and spoon over the ricotta cheese in large dollops evenly across the frittata mixture.
Bake for 30 to 35 minutes until firm and the tomatoes are lightly roasted, being careful to not overcook. Let cool 15 minutes before serving. Top with remaining fresh herbs, slice, and enjoy warm or cold.
This is a great recipe to use up any left over veggies in your frig. It’s really versatile. I didn’t have all of the ingredients in the above recipe, so I substituted some of my dehydrated veggies. I added:
1 tablespoon tomatoes flakes
1 tablespoon minced onions,
1 tablespoon red and green peppers
2 tablespoons mushrooms
I also added fresh Hayco Farms baby greens and spinach
You can also add meat to this recipe for some added flavor.
The frittata will keep well in an airtight container in the refrigerator for up to 5 days.