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Under 30 Minutes

Ricotta-Chive Frittata

  • Prep:
  • Total Time:
  • Servings: 4
Ricotta-Chive Frittata

Photography: Marcus Nilsson


  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 8 large eggs, lightly beaten
  • 1/3 cup chopped chives
  • Coarse salt and ground pepper
  • 1/2 cup ricotta
  • 1 bunch asparagus (about 1 pound), trimmed


  1. Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.

  2. Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.

Reviews (4)

  • pattipoopidoo 13 Jul, 2013

    Ok, either I am crazy, or there is no Asparagus in this chive ricotta frittata video? What the heck is going on there, does nobody look at the recipes before you make the videos. :(

  • MairiC 11 Jul, 2013

    Liked this very much but made a few additions because I thought it was going to be a bit bland. Started with sauteing a small diced onion and a big clove of garlic minced, added tarragon to the chives, and used a blend of Grana Padano, mozzarella, ricotta, and goat cheese. The tarragon was great. Next time might add a bit of nutmeg to the egg mixture. I used a cast iron skillet...can't be beat.

  • cabaretsinger 11 Jul, 2013

    This recipe looks good and I will likely try it soon but I’ll use a cast iron skillet even tho most non-sticks are supposed to be safe to 500 deg. You shouldn't use EVOO for sauteing. It is for dipping/topping cold. Plain or lite olive oil is best for the sauté but I prefer grape seed or rice bran oils.

  • diannam 11 Jul, 2013

    Haven't made this frittata, but am surprised that a non-stick pan can be put into the oven at 400 +F. ???

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