Creamy 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
Scale
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
