Tomato, basil, and ricotta frittata

SmartPoints® value per serving
Total Time
3 hr 30 min
30 min
3 hr
A frittata is basically an omelette, Italian style. Instead of tucking the filling inside an egg envelope (the French way), the eggs, ricotta, tomatoes, and basil all get mixed together. This frittata is just as good for breakfast and brunch as it is for lunch or dinner.


olive oil

2 tsp

uncooked red onion(s)

1 small, thinly sliced

uncooked whole white potato(es)

½ pound(s), scrubbed and cut into 1/8-inch slices

kosher salt

1 tsp, divided

fresh cherry tomato(es)

1¼ cup(s), halved or quartered if large


cup(s), thinly sliced


5 large

black pepper

¼ tsp

ground nutmeg


part-skim ricotta cheese

½ cup(s)


  1. Line a 4- or 5-qt slow cooker insert with plastic liner. Spray liner with nonstick spray.
  2. In a medium heavy nonstick skillet over medium-high heat, warm oil. Add onion and cook, stirring, until beginning to soften and turn golden, about 6 minutes. Add potatoes and sprinkle with 1/4 tsp salt; cook, stirring, until potatoes are partially cooked, about 4 minutes, reducing heat to medium if onion browns too quickly.
  3. Transfer potato mixture to prepared slow cooker, spreading to form even layer; sprinkle with 1/4 tsp salt. Top with tomatoes and basil. In a medium bowl, beat eggs, pepper, nutmeg, and remaining 1/2 tsp salt; pour over potato mixture. With a fork, gently stir to ensure eggs are mixed throughout. Dollop ricotta on top, spacing evenly. Cover and cook until potatoes are fork-tender and a knife inserted into center of frittata comes out clean, 3 to 31/2 hours on Low. Carefully remove lid to prevent condensation from dripping onto frittata.
  4. Using liner as handles, lift out frittata and set on a work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.
  5. Per serving: 1 wedge

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