Frittata Ricotta


  • 2 cups (10 oz.) frozen peas
  • 3 packs Ramen noodle soup (use only 2 of the seasoning packs)
  • 15 oz. Ricotta cheese
  • 3 large eggs
  • ½ cup milk
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon black pepper
  • 14.5 oz. can chunky tomatoes, pasta style


Heat oven to 400°. Lightly grease 9x13 pan. Cook peas and noodles in boiling water until tender, about 3 minutes. Drain. Stir together ricotta, eggs, milk, cheese, pepper and 2 of the seasoning packets until blended. Add cooked peas and noodles. Spread evenly in 9x13 pan and bake 20 minutes or until set. Heat tomatoes in saucepan and spoon over frittata. Cut into squares and serve.

Click here for printable version.

Take me back to the kitchen

Back to top
This page was last updated on Sunday, March 2nd, 2014