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Ricotta-Dolloped Tomato Herb Frittata with Peaches

A tall, custardy frittata with jammy sautéed tomatoes, fresh basil and parsley and creamy pockets of ricotta, served with juicy peaches and cherries.

Ricotta-Dolloped Tomato Herb Frittata with Peaches

Ingredients

  • 9 large450 gEggs
  • ¼ cup (60 ml)60 gWhole milk
  • ½ cup120 gPart-skim ricotta
  • 2 cups300 gCherry tomatoeshalved
  • 1 medium110 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • ½ cup leaves12 gFresh basiltorn
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 small340 gRed potatoesdiced small
  • 2 medium300 gPeachessliced
  • 1⅓ cups pitted200 gSweet cherries

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Whisk the eggs, milk, half the salt and the black pepper in a bowl; stir in half the basil and all the parsley.
  3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the potatoes and the remaining half of the salt, cover and cook 8 to 10 minutes, stirring now and then, until tender.
  4. Add the onion and cook 4 minutes until soft, then add the garlic and cherry tomatoes and cook 3 minutes until the tomatoes just begin to slump.
  5. Pour the egg mixture over the vegetables and drop spoonfuls of the ricotta over the top. Cook without stirring 2 minutes until the edges set.
  6. Transfer the skillet to the oven and bake 15 to 18 minutes, until the center is set and reaches 160°F (71°C).
  7. Rest 5 minutes, scatter the remaining half of the basil on top and cut into wedges.
  8. Serve each wedge with the peaches and cherries alongside.

Contains: Milk, Egg.

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

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