Ricotta, Tomato and Ramp Frittata

Ricotta, Tomato and Ramp Frittata is the perfect, easy and light breakfast for dinner to make on a hot day or serve it up for a weekend brunch party. 
Ricotta, Tomato and Ramp Frittata from The Girl In The Little Red Kitchen

I’m taking a total walk on the wild side, breaking all the rules today but when something is so good, you just have to do it.

Yes, I’m ignoring my whole only share recipes when you can actually buy the ingredients commitment today.

Ramp season is over. Grab the tissues, mourn your sorrows in any ramp pesto you might have stuck in the freezer. Until next spring, it’s all a delicious memory.

Ricotta, Tomato and Ramp Frittata from The Girl In The Little Red Kitchen

I had to, I mean I made you this awesome frittata and the ramps are really only a small part of it, easily replaceable with some spring onions or scallions.  Even better – add garlic scapes which should be appearing any moment at the farmer’s market.

Forgive me will you?

I don’t know why but frittatas are just one of those things that I never make, but after looking at all the recipes from brunch week I suddenly had this need to make one.  Plus my get fit for the summer/save money commitment by bringing lunch to work meant leftovers would be perfect.

To say this might now be my official ‘I don’t want to cook it’s too hot meal’ might be an understatement.  Toss some vegetables in a skillet, cook them until they soften, add some eggs and presto 35 minutes later dinner and lunch tomorrow.

Ricotta, Tomato and Ramp Frittata from The Girl In The Little Red Kitchen

Ricotta, Tomato and Ramp Frittata
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  • 1 medium sweet onion, thinly sliced
  • 12 cherry tomatoes, halved
  • 3 ramps, spring onions or scallions, bulbs removed and cut into 1 inch pieces
  • 1 cup ricotta cheese + 1/4 cup parmigiano, combined
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Heat the oven to 350 degrees
  2. In a large oven-safe skillet over medium heat drizzle about 2 teaspoons of grapeseed or canola oil and saute the sliced onions until soft and the beginning stages of caramelization - about 10 minutes.
  3. In a large bowl whisk together the eggs, heavy cream, kosher salt and black pepper.
  4. Pour in the eggs into the skillet and top with the halved cherry tomatoes, ramps and ricotta cheese in dollops around the skillet.
  5. Let cook on the stovetop for about 5 minutes, or until the bottom starts to set.
  6. Transfer to the oven to finish cooking, about 15-20 minutes or until puffed up and brown around the edges.
  7. Let cool slightly before slicing and serving with a green salad and crusty bread.
Recipe Type: Breakfast, Main, Vegetarian

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Ricotta, Tomato and Ramp Frittata from The Girl In The Little Red Kitchen

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21 thoughts on “Ricotta, Tomato and Ramp Frittata

  1. Ginny McMeans

    My husband loves Frittata for dinner. The ramp ingredient will really be a nice difference. Thanks!

  2. Brenda@SugarFreeMom

    This has my name written all over it, I love ricotta in there and love that skillet too!

  3. Pingback: Tasty Tuesday – Recipes for Summer Evenings | 4virtu - Free Online Family Calendar & Organization Platform

  4. Angela @ Mind Over Batter

    I’m down for a frittata any day of the week. I’m also on this whole getting fit for summer/save money situation. Sigh… I’d rather eat cookies, but my waistline is all, um…No. I love all the ingredients here. I can’t wait to make this!


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