Creamy Ricotta and Cream Cheese Frittata

This Creamy Ricotta and Cream Cheese Frittata combines the richness of cream cheese and ricotta with fluffy eggs for a delightful brunch dish. The frittata is light yet satisfying, featuring a hint of fresh herbs and a touch of nutmeg for depth. It’s perfect for a leisurely weekend breakfast or a quick weekday meal, and is gluten-free and high in protein.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 4 oz cream cheese, softened
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh chives
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, ricotta cheese, cream cheese, milk, salt, pepper, and nutmeg until smooth.
3. Stir in the chopped chives and grated Parmesan cheese.
4. In an oven-safe skillet, heat the olive oil over medium heat. Pour in the egg mixture and cook for about 5 minutes, or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden on top.
6. Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.