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- 8 large eggs
- 1 cup fresh ricotta cheese
- 1/3 cup grated Parmesan or pecorino
- 2 tablespoons olive oil
- 1 cup mixed vegetables, finely chopped
- Salt, to taste
- Freshly ground black pepper
Preheat oven to 375°F and whisk eggs with salt, pepper, and grated cheese until smooth, airy, and evenly colored for a tender frittata base texture.
Heat olive oil in an ovenproof skillet, sauté vegetables gently until softened and fragrant, then spread evenly to ensure balanced flavor throughout the cooked omelet.
Pour egg mixture over vegetables, cook undisturbed until edges set, then dot surface with ricotta, seasoning lightly to create creamy pockets across the top evenly.
Transfer skillet to oven and bake until center is just set, puffed, and golden, avoiding overcooking to keep the frittata moist inside tender and flavorful.
Remove from oven and rest briefly, allowing structure to settle, then finish with black pepper and olive oil before slicing clean wedges for elegant presentation.
Serve warm or room temperature with salad or bread, highlighting simple ingredients, gentle technique, and comforting flavors ideal for brunch gatherings, lunches, or dinners.