Frittata with Strawberries and Ricotta

(from koshka’s recipe box)

This is both a good dessert for a formal dinner and a pleasant brunch dish. I’ve also served wedges of it an antipasto, with glasses of prosecco or champagne.

(Makes two 8-inch frittatas, enough for 4 to 6 as an antipasto, 2 as a brunch or lunch dish, or 4 as a dessert)


Categories: Italian, dessert, strawberries


  • 4 large eggs
  • A dozen or so wild spring strawberries, or about half as many regular-size ones, hulled and sliced
  • 1 tablespoon sugar
  • 2 tablespoons ricotta
  • A few sprigs of lemon verbena, the leaves chopped, plus a few whole sprigs for garnish
  • A pinch of grated nutmeg
  • 1 tablespoon Parmigiano Reggiano cheese
  • A pinch of salt
  • A few gratings of black pepper
  • Extra-virgin olive oil


  1. Place the eggs in a small bowl and whisk lightly to blend. Add all the other ingredients except for the olive oil.

  2. Place an 8-inch skillet on medium flame and let it sit a few seconds. Add enough olive oil to coat the skillet well, and when hot, add half the egg mixture, shaking the pan to let it spread out to cover the skillet bottom. Let it cook undisturbed until you can see that it has started to brown at the edges, about a minute. Shake the skillet to see if the frittata moves easily; if not, let it cook a few seconds longer. When the frittata is browned, unstuck, and fairly firm on top, flip it, or invert it onto a plate and then slide it, cooked side up, back onto the skillet. Cook the other side until it is lightly browned, about a minute or so longer.

  3. When the frittata is cooked, slide it out onto an individual serving plate, and keep it warm while making the other frittata.

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