Ricotta, Broccoli & New Potato Frittata Recipe

Introduction

This Ricotta, Broccoli & New Potato Frittata is a delicious and nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and creamy ricotta, it’s both satisfying and easy to make.

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

1. Step 1: Preheat your oven to 375°F (190°C). Boil the diced new potatoes in salted water for about 10 minutes until tender but firm. Drain and set aside.
2. Step 2: In a skillet, heat olive oil over medium heat and sauté the broccoli florets for 3-4 minutes until slightly softened. Add the cooked potatoes and cook together for another 2 minutes. Season with salt and pepper.
3. Step 3: In a bowl, whisk the eggs with ricotta cheese until smooth. Season with salt and pepper.
4. Step 4: Pour the egg and ricotta mixture over the vegetables in the skillet, spreading evenly. Cook on the stove for 2-3 minutes until the edges begin to set.
5. Step 5: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
6. Step 6: Remove from the oven and let it cool slightly before slicing and serving.

Tips & Variations

• Use baby new potatoes for a tender texture and quicker cooking time.
• Swap ricotta for cottage cheese or feta for a different flavor profile.
• Add fresh herbs like parsley or chives to brighten the dish.
• You can substitute broccoli with spinach or asparagus depending on the season.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this frittata ahead of time?

Yes, you can assemble the frittata mixture and keep it in the fridge before cooking. It’s best to cook it within 24 hours for optimal freshness and texture.

Can I make this recipe dairy-free?

To make it dairy-free, omit the ricotta or replace it with a plant-based yogurt or cheese alternative. The texture will be slightly different but still delicious.

Ricotta, Broccoli & New Potato Frittata Recipe

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★★★★★

4.7 from 61 reviews

A hearty and delicious Ricotta, Broccoli & New Potato Frittata that combines creamy ricotta cheese with tender broccoli and new potatoes, baked until golden and fluffy. This frittata is perfect for a wholesome breakfast, brunch, or light dinner.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 200g broccoli, cut into small florets
• 300g new potatoes, washed and sliced

Other Ingredients

• 6 large eggs
• 150g ricotta cheese
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare the vegetables: Heat olive oil in a skillet over medium heat. Add the sliced new potatoes and cook for about 10 minutes until they begin to soften. Add the broccoli florets and cook for another 5 minutes until all vegetables are tender. Season with salt and pepper.
2. Mix eggs and ricotta: In a bowl, whisk the eggs until smooth. Gently fold in the ricotta cheese until combined. Season the mixture with salt and black pepper.
3. Combine and bake: Transfer the cooked vegetables into a baking dish or oven-safe skillet, spreading them evenly. Pour the egg and ricotta mixture over the vegetables. Place the dish in a preheated oven at 180°C (350°F) and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
4. Serve: Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature for a delicious meal.

Notes

• You can substitute new potatoes with baby potatoes or fingerling potatoes if preferred.
• For added flavor, sprinkle some grated Parmesan or fresh herbs like parsley or chives before baking.
• This frittata can be served cold, making it convenient for picnics or packed lunches.
• Make sure not to overcook the vegetables so they remain tender but still hold their shape.

Keywords: Ricotta frittata, broccoli frittata, potato frittata, baked eggs, vegetarian breakfast, Italian frittata, ricotta recipes