Total Time
35mins
Prep 15 mins
Cook 20 mins

A recipe from Ricardo that look yummy. I didn't like pesto but now I like it.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a bowl, mix eggs and ricotta with a whisk until homogeneous. Add salt and pepper and set aside.
  3. In a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. Pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. Sprinkle with basil and cheese (parmigiano). Cook in the oven for 7 to 10 minutes or until the eggs begin to rise. End the cooking under the broiler until the frittata is golden. Serve with a green salad.

Reviews

(3)
Most Helpful

When I first saw the title of this recipe I got very excited as I thought I would have a chance of using up some of the lovely home made pesto I had in the fridge but then I saw it actually only used the ingredients of a pesto but then as the basil bush has gone rather crazy in the last couple of weeks I saw it as a good opportunity to use some more of it up. I scaled the recipe back for 2 and the DM and I thoroughly enjoyed our very filling breakfast with a slice of buttered wholemeal/wholegrain toasted bread. Thank you Boomette for a very flavour fulled breakfast, made for Everyday A Holiday.

I'mPat July 02, 2011

very good. i think i would toast the pignoli separately and add them to the top next time plus add more basil. i actually ended up baking this closer to 30 minutes but it was gorgeous. I also used a full 2c container of ricotta. leftovers made a great quick breakfast for the kids' 1st day of school! thank you ~ made for Ramadan Tag 2010.

Elmotoo September 10, 2010

This was good, I think that I might have taken out of oven a twee early, but this was still a great dinner for us. It has a great combonation, and aroma of cheese, and all in all it was a great dinner for the 4 of us. Made for market tag.

weekend cooker October 23, 2008

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