Setting the bar high with this Cherry Tomato and Thyme Frittata with Ricotta. Sautéed and crispy garlic and thyme infused throughout, with bursting cherry tomatoes and dollops of creamy ricotta. Not only is this frittata full of incredible flavor, but it is quick to throw together. Great for feeding brunch guests or weeknight dinner with the family.
Admittedly, frittatas are becoming one of my go-to entrees to make for a crowd. The first time I made these, I was searching for a breakfast entree to make for my son’s school. Every first Friday of the month, the school has breakfast out in the hall. It is a very quaint little Montessori school with about 40 students total. Throughout the morning, students take turns visiting the breakfast table, making themselves a plate, and returning to their classrooms to eat with the class.
It was my turn to be one of the contributors on a first Friday. They needed a meatless entrée. I visited the fridge that Thursday afternoon and noticed the ricotta that needed plans, and the fresh thyme that I accidentally bought two of. I guess you could say I had too much thyme on my hands, ha!
So I decided to make a frittata. A roasted tomato frittata with fragrant garlic and thyme, and happy little heals of ricotta. This frittata is the best EVER. It’s the frittata at the top of the totem pole, beating out any other delicious frittata I’ve created to date. It’s become my favorite go-to. It’s quick, easy, delicious, vegetarian, and also happens to be healthy. Beyond perfect if you ask me.
Here are the details.
If you’re new to frittata, it is like a baked egg casserole similar to a crustless quiche. It is traditionally cooked in a skillet to form somewhat of a crust, before moving to the oven to finish cooking. There are a few different ways to cook a frittata, but this way has, by far, been the easiest. You’re in luck.
The garlic and fresh thyme is sautéed until soft, fragrant, and slightly crispy. These two ingredients make this frittata next level. As they cook, the oil coating the pan is infused with their flavors, which helps develop that eggy “crust.”
The egg mixture is blended in a blender, saving you from having to whisk anything. The rest is pretty simple and basic. Can’t go wrong here. You sprinkle chopped cherry tomatoes throughout the frittata, then carelessly drop small dollops of creamy ricotta all over. While baking, the tomatoes roast until they’re almost bursting, and everything just melds together beautifully.
Frittata is really a hearty dish that can be filling in its own. But to round out the meal, I love serving this with a green salad and a sugared grapefruit half. Then this meal will be balanced AND have plenty of color on the plate.
Brunch or dinner done right!
If you make this cherry tomato frittata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and do my best to respond to each and every comment. And of course, don’t forget to also tag me on Instagram! I would love to see the photos of recipes you’ve made!
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Cherry Tomato & Thyme Frittata with Ricotta
- Yield: 8 servings 1x
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Setting the bar high with this Cherry Tomato and Thyme Frittata with Ricotta. Sautéed and crispy garlic and thyme infused throughout, with bursting cherry tomatoes and dollops of creamy ricotta. Not only is this frittata full of incredible flavor, but it is quick to throw together. Great for feeding brunch guests or weeknight dinner with the family.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 2 tbsp fresh thyme
- 12 large eggs
- 1/2 cup milk (or nondairy milk)
- 1 tsp sea salt
- 1 tsp black pepper
- 2 1/2 cups cherry tomatoes, halved
- 1/2 cup or 3/4 cup ricotta cheese
Instructions
- Preheat oven to 350F.
- Combine the eggs, milk, salt, and pepper in a blender and blend until smooth, about 5-7 seconds.
- In a large cast iron skillet, heat olive oil over medium-low heat. Sauté the garlic and thyme until fragrant and slightly crispy, about 1-2 minutes. Reduce heat to low.
- Immediately add the egg mixture and cook on low for about 5 minutes or until edges just begin to set. While this is cooking, scatter in the chopped tomatoes and drop dollops of ricotta throughout the skillet.
- Turn off the stove, and place pan into the oven. Bake for about 25 minutes or until the center is set and tomatoes are lightly roasted. Check frequently because bake times may vary.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.
Notes
- You can make this in a casserole dish, it just might not have a “crust” like it does when cooked in the skillet. Grease the dish with olive oil. Sauté the garlic and thyme in a pan and then pour into the casserole dish. Pour in the egg mixture, add tomatoes and ricotta dollops, then bake for 30-35 minutes. I have done it this way and it’s just as delicious!
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