Cherry Tomato, Ricotta and Avocado Frittata

Fritatta post-cook The FRITTATA…..

It’s late and I’ve spent the last 9 hours walking around Boston; shopping and eating! What a day!! It’s my first time here and it’s been a beautiful long weekend. It’s a city deep in history with an air of peaceful romance everywhere. We walked Boston Common, watching the kids and adults alike skate on Frog Pond, walked the entirety of Newbury Street, saw Fenway Park, and Copely Square. Oh and did I mention we shopped??!?!

Fritatta pre-cook


Fritatta post-cook1

We had reservations at a hip pan Asian restaurant in the South End…but bailed for Thai takeout back to the room; 9:30pm seemed doable hours before but impossible once we got back to the room at 7pm. Jammies and a glass of wine were on the menu! Fritatta post-cook3


In my house the frittata is made up of whatever is left in the fridge at the end of the week. I’ve added so many things over the years that I think I cold create a book with just frittatas. There is almost nothing that can’t go into the basic egg mixture. Think of themes; Italian, Mexican, French, Spanish and so on. In the summer I made one with sweet potatoes and goats cheese that kinda blew my mind. I find the stronger the cheese or a mixture of a couple of types makes it taste better. You can also sprinkle the top with fresh breadcrumbs and more cheese. Be creative and fearless…you can’t go wrong!! Fritatta post-cook2


Cherry Tomato, Ricotta and Avocado Frittata
Serves 4
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  1. 8 large eggs
  2. Salt and freshly ground black pepper
  3. ½ teaspoon nutmeg
  4. 2 tablespoon oil
  5. 1 tablespoon butter
  6. 2 cups cooked spaghetti
  7. 1/2 cup mushrooms, sliced
  8. 1 small onion, or more to taste, chopped
  9. 6 slices ham, chopped
  10. 2 red chili peppers, cut in rounds, seeds discarded or kept to taste
  11. 1 cup cherry tomatoes, cut in half
  12. 1/2 cup red peppers, chopped
  13. 3 ounces mozzarella
  14. ½ cup ricotta cheese
  15. 10 chives
  16. 1 avocado, sliced
  1. Set oven to 400 degrees.
  2. Whisk together eggs, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  3. In an oven proof large sauté pan, add 1 tablespoon and oil and butter to skillet; sauté onion and peppers over medium-high heat until pale golden, about 4 minutes, then add mushrooms and sauté until just soft.
  4. Gently add the spaghetti and ham, cherry tomatoes (cut side up), red peppers, hot peppers and remaining tablespoon oil into onion mixture, spreading it evenly. Sprinkle mozzarella evenly over vegetable mixture and place the ricotta in the center.
  5. Pour egg mixture evenly over vegetables and place in the oven for 45min.
  6. Once the frittata is set, finish it by broiling it for 2-3 min. Serve with sliced avocado and chives on the top.
Nancy's Cravings


  1. Leave a Reply

    Thalia @ butter and brioche
    November 25, 2014

    Love fritatta! Can’t remember the last time that I made one though, thanks for reminding me how delicious it is – this is something I need to make asap!

  2. Leave a Reply

    November 25, 2014

    After seeing this fritatta, I am desperately waiting for weekend now to make this for our brunch! We both (me & my better half) love fritatta and it has become a fixed item for our weekend brunch! Thanks for sharing this!

    • Leave a Reply

      Nancy Crocker
      November 25, 2014

      It’s so great to hear from you!!. I look forward to hearing how it worked out for you!

  3. Leave a Reply

    November 25, 2014

    This looks delicious! I haven’t seen pasta in a frittata before, but I like the sound of that 🙂

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