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Breakfast recipe · from the recipe book

Oven-Baked Herb Frittata with Buttered Toast

A tall, custardy frittata scented with fresh dill and parsley and a little Parmesan, served with crisp buttered whole-wheat toast.

Oven-Baked Herb Frittata with Buttered Toast

Ingredients

  • 10 large500 gEggs
  • ½ cup (120 ml)120 gWhole milk
  • ½ cup120 gPart-skim ricotta
  • 3 tbsp grated20 gGrated Parmesan
  • ⅔ cup sprigs6 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ tsp8 gOlive oil
  • 8 slices256 gWhole-wheat bread
  • 1 tbsp16 gUnsalted buttersoftened

Steps

  1. Heat the oven to 375°F (190°C) and brush an 8-inch square baking dish with the olive oil.
  2. In a large bowl, whisk the eggs, milk, salt and black pepper until smooth and no streaks of white remain.
  3. Stir the Parmesan, dill and parsley into the egg mixture.
  4. Pour the egg mixture into the baking dish, then drop the ricotta over the top in small spoonfuls.
  5. Bake 22 to 26 minutes, until puffed, set in the center and 160°F (71°C) inside; rest 5 minutes.
  6. While the frittata rests, toast the bread and spread it with the butter.
  7. Cut the frittata into 4 squares and serve each with 2 slices of the toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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