Baked Eggs: Herb Ricotta Frittata

I'm not sure why eggs tend to get the reputation as a breakfast food.  Come to think of it, I rarely eat eggs for breakfast unless it's a lazy Saturday or perhaps someone else makes them for me.  Eggs are one of the most versatile (and cheap!) ingredients in your cooking arsenal so why not elevate them beyond something that you would find on a breakfast platter?

If you have never had baked eggs before, you are missing out.  When you bake eggs in a frittata, the result is basically an egg cake.  The eggs puff up and become golden on the outside while staying soft and almost fluffy on the inside.  Aside from being delicious and quite simple to make, frittatas are infinitely customizable.  In this one, I used up some leftover herbs and ricotta cheese, but feel free to add anything you like.  Serve this frittata for dinner alongside a nice green salad or perhaps some asparagus.  It will serve 4 as a dinner portion.

Herb Ricotta Frittata

1 tbsp grapeseed oil (or other high-heat tolerant oil)
8 eggs
a splash of almond milk (or other milk of your choice)
1/3 cup chopped chives
1/4 cup finely chopped parsley
1/2 cup ricotta cheese
sea salt and pepper to taste

Preheat your oven to 425 degrees.

Heat the oil in a large oven-proof non-stick skillet over medium to medium-high heat.  While the oil is heating, in a large bowl, gently beat the eggs and almond milk.  Once the eggs are lightly beaten, stir in the herbs and salt and pepper to taste.  Add the egg mixture to your hot skillet and then gently place dollops of the ricotta on top.  Continue to cook the frittata, without stirring, until the edges are firm, about 2 minutes.  Transfer the skillet to the oven and bake until the top of the frittata is set, about 10 minutes.  Remove from the oven and let cool slightly before serving.

You can either serve slices of the frittata out of the skillet, or, you can slide it out of the skillet and onto a cutting board or plate before serving.  Enjoy!