Frittata with ricotta and tomato salad

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/3 tbsp. grated parmesan cheese
• 2 medium tomatoes, diced
• 3 tablespoons chopped fresh basil
• 3 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 1 bunch of green onions, cut into rings
• 1/2 small head radicchio, coarsely chopped (about 4 cups)
• A pinch of sugar
• 1/2 cup fresh ricotta

Preparation:

1. Place a baking sheet in the center of the toaster oven, 10-15 cm from the heating elements, and preheat. Whisk the eggs, milk, and cheese in a large bowl. In another bowl, combine the tomatoes, basil, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and pepper to taste.
2. Heat a nonstick ovenproof skillet with 1 tablespoon olive oil over medium-high heat.
   
   Add green onions, radicchio, sugar, salt, and pepper to taste. Cook, stirring, until the radicchio is softened, about 3 minutes, then transfer to the bowl with the egg mixture and stir. Wipe the pan dry.
3. Add 1 tablespoon of olive oil to a skillet and heat to medium-high heat, spreading the oil over the bottom of the pan. Pour the egg mixture into the pan and cook, without stirring, until the bottom begins to set, about 30 seconds.
   
   Sprinkle with ricotta; place the frittata in the oven and bake until the center is set and the surface is golden brown, 3 to 5 minutes. Loosen the edges with a rubber spatula; transfer the frittata to a platter and cut into pieces. Serve with tomato salad.