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Tomato and Ricotta Frittata

Yield: 6 servings
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 6 eggs
  • 3/4 cup skim milk
  • 1 cup grape or cherry tomatoes, cut in half
  • 2 tablespoons shallots, chopped
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 cup part-skim ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Olive oil spray

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8-inch cast iron skillet with olive oil spray. Add the shallots and tomatoes. Cook over medium-low heat for 5 minutes.
  • Add the eggs, skim milk, salt, pepper, and garlic powder to a medium bowl. Whisk together until blended.
  • Pour the egg mixture over the tomatoes and shallots. Remove from heat.
  • Add small dollops of ricotta cheese and sprinkle with Parmesan cheese.
  • Bake for 35 minutes, or until the eggs are set in the center.