skillet ricotta strata

Fun to say, even more fun to make ?‍? It’s lighter and fresher than a classic strata, and the pockets of herby ricotta are heavenly ?
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skillet ricotta strata

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skillet ricotta strata



  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh parsley, divided
  • kosher salt and freshly ground black pepper
  • 6 ounces ciabatta bread (I use the loaf from TJ’s)
  • 1 small lemon
  • 1 cup whole-milk ricotta cheese (about 8 ounces)
  • 1 tablespoon chopped fresh thyme or rosemary (or a combo)
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 2 ounces Parmesan cheese, finely grated (~1 cup), divided


  • Heat the oven to 425°F. Lightly coat a 10-inch oven-safe skillet with oil.
  • Grate the garlic into a large bowl. Whisk in the oil, red pepper flakes, half the parsley, and a pinch each of salt and pepper. Tear the bread into bite-sized pieces into the bowl; toss to coat. Transfer to the skillet and bake until dry and beginning to brown, 8 to 10 minutes.
  • Zest the lemon into now-empty bowl. Stir in the ricotta, thyme/rosemary, remaining parsley, 1/4 teaspoon salt, and several grinds black pepper. Taste and season with more salt as needed.
  • In a separate bowl, whisk the eggs, milk, Dijon, 3/4 teaspoon salt, several grinds black pepper and half the Parmesan.
  • Remove the pan from the oven and dollop half the ricotta over the bread. Pour the egg mixture over top and dollop with remaining ricotta. Top with remaining Parmesan. Bake until the center is puffed and just set, 15 to 20 min. Broil for 2 minutes. Let sit 5 min. before serving. Garnish with more parsley!



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