1/2 cup of a tomato of choice, diced (I used a vine-ripened tomato)
1/3 cup baby broccolini, roughly chopped
3 tablespoons ricotta
1 tablespoon fresh dill, roughly chopped
Preheat oven to 350 degrees. In an 8 -10 inch cast iron or nonstick skillet, heat the olive oil over medium heat. Add the shallot and broccoli, stir to coat and cook for a minute or two until the shallot begins to soften and become translucent. Add the tomato, season with sea salt and black pepper, and stir to combine. Continue cooking for a few minutes until the tomatoes break down a bit.
Season your whisked eggs and milk with some sea salt and pour them over the sautéed mixture. Turn off the heat. Add small dollops of the ricotta all over the eggs and finish with a sprinkle of chopped dill, a little sea salt, and some black pepper.
Put the pan into the oven and cook for another 6-8 minutes or until the center of the frittata has set.