How To Make Ricotta, Broccoli, & New Potato Frittata
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 large eggs
- 1/2 cup ricotta cheese
- 1 cup broccoli florets, blanched and chopped
- 1 cup cooked new potatoes, diced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large mixing bowl, whisk together the eggs, ricotta cheese, and grated Parmesan.
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Heat the olive oil in an oven-proof skillet over medium heat.
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Add the blanched broccoli florets and cooked new potatoes to the skillet and sauté for 2-3 minutes.
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Season with salt and pepper to taste.
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Pour the egg mixture over the vegetables in the skillet and gently stir to distribute evenly.
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Cook for 5-7 minutes or until the edges start to set.
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Transfer the skillet to the preheated oven and bake for 15-18 minutes or until the frittata is set in the center and golden on top.
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Remove from the oven and let it rest for a few minutes before slicing and serving.
Nutrition
- Calories : 280kcal
- Total Fat : 19g
- Saturated Fat : 7g
- Cholesterol : 365mg
- Sodium : 340mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 18g
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