Thís frittata came out of the oven, and somebody snuck a bite. It's Roasted Tomato Ricotta Frittata. I had some tomatoes to use and also some ricotta and heavy cream, so I decided to make a frittata. A frittata is just like a quiche but without a crust, much easier to make. With these ingredients this will not be low calorie. Usually, I use low fat milk and get the same results.
Beat 6-8 eggs along with a cup of ricotta cheese and half a cup of heavy cream. I pre-roasted my little tomatoes by slicing them in half and roasting at 350 F cut side up for about 20 minutes. I oiled my cast iron pan and then poured the mixture inside and added a cup of grated smoked gouda cheese and baked it for 30 minutes at 350 F. The trick is not to overcook a frittata. Of course, it was delicious, how could it not be with all that richness. I don't make frittatas this decadent often, but I didn't want the cream and ricotta cheese to go bad. Let frittata sit for about 10 minutes then cut the frittata in pie shapes and serve. Yes, I was the guilty one to sneak a bite fresh out of the oven.