This frittata has a tender, custardy interior flecked with fine cornmeal for a whisper of corn nuttiness and a slightly grainy, satisfying bite. Cherry tomatoes roast down to sweet pockets against a savory egg-and-ricotta base, while fresh herbs brighten every forkful. The top browns to a thin golden crust while the center stays soft enough to slice cleanly. Serve warm for a leisurely weekend brunch or at room temperature for a packed breakfast or picnic.
Ingredients
- Large eggs (8)
- Whole milk (1/2 cup)
- Ricotta cheese (1 cup)
- Fine cornmeal (1/3 cup)
- Grated Parmesan (1/3 cup)
- Small yellow onion, finely chopped (1)
- Olive oil (1 tablespoon) plus 1 teaspoon for drizzling
- Cherry tomatoes, halved (1 pint)
- Fresh chives, chopped (2 tablespoons)
- Fresh parsley, chopped (2 tablespoons)
- Salt (1 teaspoon) and freshly ground black pepper (1/2 teaspoon)
- Butter for skillet (1 tablespoon)
- Red pepper flakes (optional, a pinch)
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch ovenproof skillet over medium heat to warm.
- Whisk together the eggs, milk, ricotta, cornmeal, Parmesan, chives, parsley, salt, pepper, and red pepper flakes in a large bowl until mostly smooth; set aside so the cornmeal hydrates for a few minutes.
- Add the butter and 1 tablespoon olive oil to the warmed skillet. Sauté the chopped onion until soft and translucent, about 5–6 minutes; add the minced garlic in the last 30 seconds if using and stir briefly.
- Toss the halved cherry tomatoes into the skillet and cook 2–3 minutes just to loosen their juices—reserve a few halves for the very top if you like a decorative finish.
- Pour the egg and ricotta mixture over the onion and tomatoes in the skillet, stirring once to distribute the tomatoes evenly. Smooth the top and drizzle the remaining teaspoon of olive oil over the surface.
- Transfer the skillet to the preheated oven and bake until the frittata is puffed and set in the center, 22–28 minutes. If you want a deeper color, broil for 1–2 minutes at the end but watch closely to avoid burning.
- Remove from the oven and let the frittata rest 5–10 minutes—this makes it easier to slice. Slide onto a cutting board or serve straight from the skillet in wedges.
- Garnish with extra chopped herbs and those reserved tomato halves. Serve warm or at room temperature with crusty bread or a simple green salad.
Tips or Variations
- Swap ricotta for goat cheese for tang, or omit for a lighter texture; add a splash more milk if skipping ricotta.
- Stir in cooked bacon or sautéed mushrooms for a heartier breakfast; smoked paprika pairs nicely with cornmeal.
