Italian Frittata Recipe with Peas and Ricotta

Pea and Ricotta Italian Frittata. Simple and delicious Italian Frittata with peas, onions, and ricotta. This 30-minute dish is ideal for weekend brunch or easy dinner. 


– 4 ½ cups petite frozen pea – 1 medium onion, finely chopped – 1 tablespoon olive oil – 1 tablespoon basil leaves (about 3-4 fresh leaves, torn by hand) – ¼ cup parmigiano cheese (more for topping) – 6 large eggs, room temperature – ¾ cups (200 grams) ricotta cheese – ¼ cup bread crumb – dab of butter – Salt and Pepper to taste


Preheat oven to 375 �F. Butter a 9" round tart or pie dish and coat the bottom and sides with bread crumbs. Add olive oil and onion to a medium skillet over medium-high heat. Cook 5 minutes until soft and translucent. 

Step 1

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Add basil and peas. Cook another 8 minutes. Season with salt and pepper and cool 15 minutes. Meanwhile, make egg filling. Whip the eggs by hand or with an electric mixer in a large bowl until uniform and slightly foamy. 

Step 2

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Add ricotta and mix again until combined. Mix parmigiano with a fork. Egg and ricotta filling with peas and onions. Pour into baking dish. Top with several tablespoons of ricotta. 

Step 3

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Add parmigiano cheese. Bake 20–25 minutes at 375 degrees F (it will continue to cook as it rests). Set 10 minutes before cutting. Serve leftovers hot, room temperature, or cold. 

Step 4

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also see

also see

Italian Brioche Bread Recipe