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Lunch recipe · from the recipe book

Ricotta-Basil Oven Frittata with Arugula-Style Greens

A tall, custardy frittata with creamy pockets of ricotta and fresh basil, served beside crisp kale and romaine tossed in a balsamic-mustard dressing with toasted walnuts.

Ricotta-Basil Oven Frittata with Arugula-Style Greens

Ingredients

  • 10 large500 gEggs
  • 3 large99 gEgg whites
  • ¾ cup180 gPart-skim ricotta
  • 3 tbsp grated20 gGrated Parmesan
  • ½ cup leaves12 gFresh basiltorn
  • ¼ cup (60 ml)60 gSkim milk
  • 2 tbsp24 gOlive oil
  • ½ tsp2.5 gSalt
  • ½ tsp1 gBlack pepper
  • 4¾ cups chopped100 gKalestems removed, thinly sliced
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 1 tbsp20 gBalsamic vinegar
  • 1½ tsp8 gYellow mustard
  • ¼ cup chopped30 gWalnutschopped
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Preheat the oven to 375°F (190°C) and lightly oil a 9-inch oven-safe dish with one third of the olive oil.
  2. In a large bowl, whisk the egg, egg white, milk, parmesan, half the salt and half the black pepper until smooth; stir in the basil.
  3. Pour the egg mixture into the dish, then drop the ricotta over the top in spoonfuls so it forms creamy pockets.
  4. Bake 22 to 25 minutes, until puffed, just set in the center and 160°F (71°C) inside; rest 5 minutes.
  5. While it bakes, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside.
  6. For the dressing, whisk the balsamic, mustard, the remaining two thirds of the olive oil, the remaining salt and the remaining black pepper in a salad bowl.
  7. Add the kale to the dressing and massage it for 1 minute to soften, then toss in the romaine and top with the walnuts.
  8. Toast the bread, cut the frittata into 4 wedges and serve each with the greens and a slice of toast.

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

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

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