Fresh Herb and Scallion Frittata

I default to eggs for dinner when we need something protein-rich and super fast. The kids are unpredictable when it comes to the permissible level of green in their eggs, so I will often make their eggs plain and add something green on the side. I love the addition of fresh ricotta to this recipe.

Fresh Herb and Scallion Frittata

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 yields


  • 1 tablespoon olive oil
  • 1 bunch scallions trimmed (white and light green parts)
  • 8 large eggs
  • 6 tablespoons fresh herbs thyme, basil, mint, chives, parsley
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons milk
  • 1/2 cup fresh ricotta cheese


  • In a large oven-proof skillet over medium heat, warm the olive oil. Sautee the scallions until softened, about 3 minutes.
  • Beat the eggs in a medium bowl and add the herbs, salt, pepper and milk. Add the warm scallions and stir. If the skillet looks dry, add a touch more olive oil and allow it to warm. Add the egg mixture to the pan, allowing it to spread out evenly. You may want to pick up the skillet and roll it around a bit to make sure the egg is well-distributed.
  • Turn the broiler on and position the oven rack to the middle.
  • When the top is starting to look almost set, dot the top of the frittata with the ricotta cheese, then set the whole pan in the oven. Remove the pan when the top is lightly browned and the ricotta looks oozy. This should take no more than a minute or two. Remove the pan from the oven (do not burn yourself with the handle!) and serve immediately.


Quick Tips
1. I used the herbs listed above but feel free to add whatever you have on hand. You might try tarragon, marjoram or even cilantro if you like it.
2. If you prefer goat cheese or another soft cheese such as brie, you may use it instead of the ricotta.
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