Ricotta, Kale and Artichoke Baked Frittata

4.3/5 rating (4 votes)
Ricotta, Kale and Artichoke Baked Frittata

I have been named the "queen" of frittata's. I love using up all of my leftovers and making a frittata! Growing up in an Italian family most of our meals included ricotta cheese, parmesan cheese and artichokes. When you add eggs and fresh greens your world is complete! I used kale but you can include spinach or any other greens or even zucchini! YUM.



  • 2 tablespoons olive oil
  • 4 large eggs
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup canned artichokes
  • 1 bunch (3 to 4 large stalks) kale, rib removed and leaves roughly chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried basil or fresh (chopped)
  • 1/4 teaspoon red pepper flakes (optional but really good)


  1. Preheat oven to 400°F.

  2. Brush a 9-inch baking dish lightly with olive oil.

  3. In a large bowl, whisk together the eggs, ricotta cheese, and parmesan cheese.

  4. Roughly chop the artichokes and thinly slice the kale leaves and add to the egg mixture. Season with salt, pepper, basil and red pepper flakes.

  5. Pour into your prepared baking dish. Cook until the center is set, about 40 to 45 minutes.

  6. Cool and drizzle extra virgin olive oil and any fresh herbs before serving.

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