Ricotta Frittata With Tomato Salad

• 8 large eggs
• 1/4 cup milk
• 1/3 cup grated parmesan cheese
• 2 medium tomatoes, chopped
• 3 tablespoons chopped fresh basil
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 bunch scallions, sliced
• 1/2 small head radicchio, coarsely chopped (about 4 cups)
• Pinch of sugar
• 1/2 cup ricotta cheese (preferably fresh)

1. Position a rack 4 to 6 inches from the broiler and preheat the broiler.
2. Whisk the eggs, milk and cheese in a large bowl.
3. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
4. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat.
5. Add the scallions, radicchio, sugar, and salt and pepper to taste.
6. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir.
7. Wipe out the skillet.
8. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan.
9. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds.
10. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes.
11. Loosen the edge with a rubber spatula; slide out of the skillet.
12. Cut into wedges.
13. Serve with the tomato salad.
14. Photograph by Antonis Achilleos

eggs, milk, parmesan cheese, tomatoes, fresh basil, extravirgin olive oil, kosher salt, scallions, head radicchio, sugar, ricotta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ricotta-frittata-with-tomato-salad-recipe.html (may not work)