There is no limit to what you can add to a frittata. This versatile dish will taste amazing with most things you throw into it, plus it’s a great way to get the kids to eat their vegetables! This frittata is packed full of tomatoes, spring onion, mushrooms, and ricotta cheese, we’re already drooling!


  • Preheat oven to 180℃
  • In a medium bowl whis together eggs, heavy cream and mozzarella. Season with salt and pepper.
  • In a fry pan over medium heat, heat oil. Add shallot and garlic and cook until soft, roughly 5 minutes. Add tomatoes and cook until soft, roughly 5 minutes more.
  • Combine pan ingredients with egg mix. Pour mixture into 2 springform pans, then dollop with ricotta.
  • Cook in the oven until eggs are just set, 12-15 minutes.

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