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Fluffy ricotta-enriched frittata is pillowy, protein-packed, and deeply satisfying. A vegetarian mediterranean dish ideal for family meals, keto diets, and bariatric-friendly eating.
Preheat your oven to 375°F (190°C) and set the rack in the center position.
In a large mixing bowl, whisk together 8 eggs, ricotta cheese, salt, and black pepper until the mixture is smooth and pale yellow.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and sauté until just wilted, about 2 minutes. Add cherry tomatoes and cook for another minute.
Reduce heat to low. Pour the egg and ricotta mixture into the skillet, stirring gently to distribute the vegetables evenly. Scatter fresh basil over the top without stirring.
Let the frittata cook on the stovetop undisturbed for 3–4 minutes, then transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until the center is just set and slightly puffed.
Remove from the oven. Allow the frittata to rest for 5 minutes before slicing into wedges and serving warm.
