Cherry tomato, Prosciutto and ricotta frittata from Cannelle et Vanille

Good Thursday to you all! How are you doing today? I thought today would be a great day to share a recipe from Aran Goyoaga of Cannelle et Vanille.  I hope you enjoy this wonderful recipe and make it to share with your loved ones. I think this would be a great breakfast or brunch recipe for the weekend, don’t you?






Cherry tomato, prosciutto and ricotta frittata

By Aran Goyoaga

Serves 6 to 8


6 eggs

1/4 cup (60 ml) heavy cream

2 tablespoons grated Parmesan

Pinch of salt

Pinch of coarse black pepper

3 tablespoons olive oil

1/2 medium yellow onion, thinly sliced

1 medium Yukon Gold potato, peeled and thinly sliced

6 ounces (170 g) cherry tomatoes, halved

4 slices prosciutto

4 ounces (110 g) whole-milk ricotta

2 tablespoons finely sliced chives


Preheat oven to 350F (180C).

In a medium bowl, whisk together the eggs, heavy cream, Parmesan and pinch of salt and pepper. Set aside.

Heat a 10-inch non-stick sauté pan over medium heat. Make sure the pan doesn’t have a plastic handle as it needs to go in the oven.

Add olive oil, onions and potatoes. Season with a pinch of salt and pepper. Cook over medium to low heat until potatoes are tender (not falling apart) stirring occasionally. Transfer the mixture to a plate lined with paper towels to drain excess oil. Return the mixture to the sauté pan and place back on medium heat.

Add egg mixture and with a spatula, stir the center to allow it to cook slightly. Place the tomatoes, prosciutto, ricotta, and chives on top. Transfer to the oven and finish baking for another 12 to 15 minutes.

Slide onto a plate and serve warm.




Just looking at the these photos by Aran make my mouth water! I hope you have enjoyed this recipe and for more lovely ideas you can head over to Cannelle et Vanille where Aran shares more of her work. If you are into food styling and photography you may want to check out her workshops, they fill up super fast but keep an eye out for upcoming events! I hear they are spectacular!

I wish you all a wonderful day filled with moments of pure joy!


Jocelyn xx




All images by Aran Goyoaga of Cannelle et Vanille. 

Post curated for The Little Room of Style. Images have been granted permission for use by Aran Goyoaga. 





  • V Marr

    I have never put cream in mine – THAT is where I am going wrong!!!!!

    • Jocelyn Casey

      @vmarr:disqus Cannot wait to see how yours turns out with CREAM!!! I bet it will be fab!

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  • Kiran @

    Yummy!! Love Aran and her breakfast recipes are so colorful!

    • Jocelyn Casey

      @kiren:disqus I do too and I am so glad you liked this frittata! Have a wonderful day!

  • Alice Choi

    love this recipe!! I love all of Aran’s recipes. . I am attending one of her workshops here in Seattle next week so I can’t wait!

    • Jocelyn Casey

      @alicechoi:disqus I love everything Aran creates as well. You are going to a workshop! How wonderful is that?! I am sure you will have a great time! Thank you for stopping by and have a super weekend! Jocelyn

  • Dish’n’theKitchen(B)

    hey great recipe and I happen to have all the ingredients 🙂 YAY! except for the ricotta. Do you think mascapone would do the trick?

  • jenny

    This looks so yummy, can’t you serve it for dinner with a salad?
    I have all the ingredients at home and don’t know what to cook for my family this evening…

    • Jocelyn Casey

      @bc373fd39d0c7572961b3d631c44d273:disqus I think this would be great with a salad! Let me know how it goes…actually, it sounds like something I may make for dinner now too. Enjoy 😉

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