Ingredients

Instructions

  1. Preheat oven to 425°F.
  2. In a bowl, mix eggs and ricotta with a whisk until homogeneous. Add salt and pepper and set aside.
  3. In a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. Pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. Sprinkle with basil and cheese (parmigiano). Cook in the oven for 7 to 10 minutes or until the eggs begin to rise. End the cooking under the broiler until the frittata is golden. Serve with a green salad.