Sage and Ricotta Frittata

Hi everyone! I don’t know about you, but when I buy certain ingredients that are for another recipe or are on sale, I live in fear that I may forget about them and they will go to waste. Life can be so stressful!

Take my ricotta cheese I bought for dumplings and my fresh sage for Thanksgiving turkey. I had some of both left over and was so happy that I had the wherewithal to create a dish last minute when my friends Christina and Lesley came over for breakfast the other day.

Socializing is always a great excuse to get creative. Thanks for the inspiration, ladies!

Sage and Ricotta Frittata:


1 tsp butter

8 eggs, beaten

1 TBS chopped, fresh sage

1/2 cup ricotta cheese

1 tsp salt

freshly ground black pepper – a pinch or two


place a rack on the top rung of the oven and preheat oven to 400 degrees

In an oven proof skillet like cast iron, melt the butter over a low flame.

When melted, add the  sage and sautee for a minute.

Add  salt and pepper to the beaten eggs and then pour in the pan.Let sit a minute before you start lifting the sides so the raw egg seeps to the edges of the pan.

Keep lifting the cooked edges until the only raw part of the eggs are in the middle. It’s O.K., if there is still some rawness  all over the pan, as this is not an exact science.

Put some dollops of ricotta cheese all over the partially raw top and place on  the top rack of the oven.

Bake for about 5 minutes or until eggs are cooked through and serve immediately.


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