Tomato Ricotta Frittata
6 large eggs
1/2 cup ricotta cheese, divided
3 tablespoons finely grated Parmesan cheese
1/4 teaspoon sea salt
Freshly ground pepper, to taste
1 tablespoon butter
1 cup diced fresh tomatoes, drained
2 thinly sliced green onions
Preheat oven to 350 degrees F.
In a large bowl, beat eggs, 1/4 cup ricotta, Parmesan, salt and pepper together until smooth. Heat butter in an ovenproof 10-inch nonstick skillet. Add tomatoes and onions and saute for 3 to 4 minutes until slightly softened. Pour egg mixture over top and cook on top of stove for about 5 minutes over medium high heat. Drop remaining ricotta by teaspoon sized dollops over top of frittata. Bake for approximately 20 minutes or until puffed up and done (no jiggling in the center when shaken). Cool slightly, about 5 minutes in pan; slide onto cutting board and cut into wedges to serve.