Ricotta Frittata

Here is a new recipe from Bessie as we work to fulfill her dream of being a master chef. It’s easy to make and fun to say!

Bessie likes to call this a “One Frying Pan and One Bowl” recipe, and it is our weekend (or anyday) gift to you, our readers. As you may remember, she insisted on illustrating each recipe herself so anyone could follow them, and look at that! There really is one frying pan and one bowl. She is so clever, and the chicken drawings are really nice too!

If you have any chickens or children at home, they can help out using Bessie’s easy-to-follow recipe illustration, starting with getting out one medium bowl and one 8-inch non-stick frying pan! Arrange everything like you see it and get started! (Except you won’t need three separate measuring cups! Just measure three times.)

Although her recipe illustration tells just about all you need to know, below is her recipe in a more traditional format if you don’t have chickens or children at home to help you!

Special Notes: If you have a large “flock” of your own to feed, use a 10-inch non-stick frying pan, and double all ingredients. Baking temperature and time can stay the same. This is a great way to use leftovers!

Bessie’s Best Ever Ricotta Frittata

Ingredients for 8-inch Frying Pan

Butter (just enough)
1/4 cup (more or less) your choice already cooked meat such as ham, diced bacon, crumbled sausage, etc.
1/4 cup (more or less) your choice raw veggies such as onion, sweet pepper, corn, etc.
All of one and none of the other is okay too! Just keep the total about 1/2 cup.

Ingredients for Bowl

1/4 cup Ricotta cheese
3 large eggs
salt and pepper to taste


Preheat your oven to 350°.

Part A In your frying pan, add small amount of butter and turn on heat to melt. Add veggies to pan and sauté. Add meat to pan just to warm since it should already be cooked. Turn off heat. Set aside.

Part B In your bowl, add 1/4 cup Ricotta cheese, wisk lightly to break up. Add 3 large eggs and then salt and pepper if you’d like. Wisk all together.

Part C Pour cheese and egg mixture into pan over your meat and veggies. No need to stir in…otherwise you’d have scrambled eggs! Place in oven and bake for 15 minutes. (Since oven temperatures and pans vary, you should watch carefully at least the first time or two when you make this. After that, you’ll know exactly what time works best for you.)

While you are waiting, Bessie suggests drawing and coloring your own little chickens…just like she did!

Part D Remove from oven. Let cool slightly while you’re making your toast. You can serve right out of your frying pan if you’d like! Just cut into wedges, sort of like a pizza! Or since you’re using a non-stick frying pan, you can slide your Ricotta Frittata out onto a serving dish.

Additional Information Bessie thought adding some other type of cheese to the top before placing in the oven might be a great idea, either grated or sliced. I have to say she was right! American cheese slices placed on top and then covered with the egg mixture make a nice oozy cheese filling! Don’t forget the better the eggs, the better the results!

Each post shares a glimpse into my journey as a writer and illustrator. Every “Like,” “Follow,” and “Comment” is true appreciated, especially if you’ve tried Bessie’s recipe! And if you did, what did you use for your meat and/or veggies? We tried quite a few different things, but the possibilities seem almost endless!

Ricotta Frittata

9 thoughts on “Bessie’s Best Ever Ricotta Frittata

    1. Thanks! Leftover sections reheat nicely in the microwave too for a good English muffin sandwich too! I also like how it’s not too difficult to make it sort of half and half…like with mushrooms and onions on one half, but not the other. Hope you’ll enjoy!


  1. Funny, I bought some nice Black Forest Ham today and a dozen free range brown chicken eggs……. already had Ricotta and some Smoked Tillamook Cheddar….. guess what’s for dinner tomorrow night? LOL Thanks for the recipe Bessie! ❤️❤️❤️

    Liked by 1 person

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