Creamy Ricotta, Broccoli, and New Potato Frittata Recipe
Introduction
This ricotta, broccoli, and new potato frittata is a simple, satisfying dish perfect for any meal of the day. It’s packed with fresh vegetables and creamy ricotta, making it both nutritious and delicious.
Ingredients
- 6 large eggs
- 1 cup ricotta cheese
- 2 cups broccoli florets
- 2 cups new potatoes, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Boil or steam the diced new potatoes and broccoli florets until tender, about 8-10 minutes. Drain and set aside.
- Step 2: In a large bowl, whisk the eggs with ricotta cheese, salt, and pepper until combined. Gently fold in the cooked broccoli and potatoes.
- Step 3: Heat olive oil in an ovenproof skillet over medium heat. Pour the egg and vegetable mixture into the skillet and cook for 3-4 minutes until the edges begin to set.
- Step 4: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
- Step 5: Remove from the oven and let cool slightly before slicing and serving.
Tips & Variations
- For extra flavor, add fresh herbs like parsley or chives to the egg mixture.
- You can substitute new potatoes with sweet potatoes for a different twist.
- Use part-skim ricotta to reduce the fat content without sacrificing creaminess.
- If you prefer, cook the frittata entirely on the stovetop by covering the skillet and cooking on low heat until set.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a microwave or in a skillet over low heat until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just be sure to thaw and drain it thoroughly to avoid excess moisture in the frittata.
Can I make this frittata vegetarian or vegan?
This recipe is naturally vegetarian. To make it vegan, substitute the eggs with a chickpea flour batter and use a dairy-free ricotta alternative.
PrintCreamy Ricotta, Broccoli, and New Potato Frittata Recipe
A hearty and delicious Ricotta, Broccoli & New Potato Frittata that blends creamy ricotta with tender broccoli and new potatoes, perfect for a nutritious breakfast or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 300g new potatoes, washed and diced
- 150g broccoli florets
Egg Mixture
- 6 large eggs
- 150g ricotta cheese
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare the Vegetables: Boil or steam the diced new potatoes and broccoli florets until tender but still firm, about 8-10 minutes. Drain and set aside to cool slightly.
- Mix Eggs and Ricotta: In a large bowl, whisk together the eggs and ricotta cheese until smooth. Season generously with salt and freshly ground black pepper.
- Combine Ingredients: Add the cooked new potatoes and broccoli into the egg and ricotta mixture, folding gently to combine.
- Preheat Oven and Prepare Pan: Preheat the oven to 180°C (350°F). Lightly grease a baking dish or ovenproof skillet with olive oil to prevent sticking.
- Bake the Frittata: Pour the egg and vegetable mixture into the prepared dish. Place in the oven and bake for 25-30 minutes, or until the frittata is set and golden on top.
- Serve: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature as a flavorful and satisfying dish.
Notes
- You can substitute new potatoes with baby potatoes or Yukon gold potatoes for a similar texture.
- Adding fresh herbs such as parsley or chives can enhance the flavor.
- This frittata can be served cold and makes a great lunchbox addition.
- Ensure the frittata is fully set before removing from the oven to prevent it from collapsing.
Keywords: ricotta frittata, broccoli recipe, new potato frittata, baked eggs, vegetarian breakfast
