Ricotta, Broccoli, & New Potato Frittata Recipe
Introduction
This ricotta, broccoli, and new potato frittata is a vibrant, satisfying dish perfect for any meal of the day. Packed with fresh vegetables, creamy ricotta, and wholesome beans, it’s nutritious and full of comforting flavors. It’s easy to prepare and great for leftovers, too.
Ingredients
- 100g new potatoes
- 200g long-stem broccoli
- 200g green beans, trimmed and halved
- 400g can mixed beans, drained
- 3 tsp rapeseed oil
- 2 garlic cloves, crushed
- Pinch of chilli flakes, cumin seeds, or fennel seeds
- 4 large eggs
- 50g ricotta
- 1 tsp sherry vinegar
- ½ small bunch of basil, roughly chopped (optional)
Instructions
- Step 1: Boil the new potatoes for 10 to 15 minutes until tender. Add the broccoli during the last 2 minutes of cooking. Drain and slice the potatoes thickly.
- Step 2: Place the green beans and mixed beans in a pan and cover with water. Simmer for 3 to 4 minutes until the green beans are tender. Drain and leave the beans to steam-dry in the pan.
- Step 3: Preheat the grill to high. Heat 2 teaspoons of the rapeseed oil in a medium non-stick frying pan. Fry the crushed garlic for 1 minute, then add your choice of chilli flakes, cumin seeds, or fennel seeds and cook for another minute.
- Step 4: Add the sliced potatoes and broccoli to the pan. Season well and toss everything to coat in the flavoured oil.
- Step 5: Beat the eggs in a jug and season. Pour the eggs over the potato and broccoli mixture. Cook over medium heat for about 2 minutes until the base is set.
- Step 6: Dollop teaspoons of ricotta evenly over the top. Place the pan under the grill for 4 to 5 minutes until the frittata is cooked through and golden.
- Step 7: While the frittata grills, drizzle the remaining 1 teaspoon of oil over the bean mixture along with the sherry vinegar. Stir in the chopped basil if using and season to taste.
- Step 8: Slice the frittata into four wedges. Serve two wedges with half of the bean salad on the side. Chill any leftovers for a delicious packed lunch.
Tips & Variations
- For a different flavor, try swapping basil for fresh parsley or mint in the bean salad.
- Add a pinch of smoked paprika along with the spices for a smoky twist.
- If you prefer a richer taste, sprinkle some grated Parmesan on top before grilling.
- Use chickpeas or kidney beans as alternatives to the mixed beans if preferred.
Storage
Store leftover frittata wedges and bean salad in an airtight container in the fridge for up to 2 days. Reheat the frittata gently in a low oven or microwave before serving. The bean salad is delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this frittata vegan?
To make a vegan version, substitute the eggs with a chickpea flour batter or tofu scramble and replace the ricotta with a plant-based alternative. Adjust cooking times accordingly.
Can I prepare the frittata ahead of time?
Yes, you can prepare the frittata and bean salad in advance. Keep them refrigerated and reheat the frittata just before serving for best texture and flavor.
Print
Ricotta, Broccoli, & New Potato Frittata Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A wholesome ricotta, broccoli, and new potato frittata paired with a vibrant mixed bean and green bean salad, perfect for a nutritious meal or convenient leftovers for lunchboxes.
Ingredients
Vegetables and Beans
- 100g new potatoes
- 200g long-stem broccoli
- 200g green beans, trimmed and halved
- 400g can mixed beans, drained
Other Ingredients
- 3 tsp rapeseed oil, divided
- 2 garlic cloves, crushed
- Pinch of chilli flakes, cumin seeds, or fennel seeds
- 4 large eggs
- 50g ricotta
- 1 tsp sherry vinegar
- ½ small bunch of basil, roughly chopped (optional)
Instructions
- Boil the potatoes and broccoli: Boil the new potatoes in water for 10-15 minutes until tender. Add the broccoli to the pot for the last 2 minutes of cooking. Drain and slice the potatoes thickly.
- Cook the beans: Place the green beans and drained mixed beans in a pan with enough water to cover. Bring to a simmer and cook for 3-4 minutes until green beans are tender. Drain and allow to steam-dry in the pan.
- Prepare the frittata base: Preheat the grill to high. Heat 2 teaspoons of rapeseed oil in a medium non-stick frying pan over medium heat. Fry the crushed garlic for 1 minute, then add chilli flakes or cumin or fennel seeds and cook for an additional minute. Add the sliced potatoes, broccoli, and season with salt and pepper; toss to coat everything in the flavored oil.
- Add the eggs and ricotta: Beat the eggs in a jug and season with salt and pepper. Pour the beaten eggs over the vegetable mixture. Cook over medium heat for about 2 minutes until the frittata base sets. Dollop teaspoons of ricotta evenly over the top.
- Grill the frittata: Place the frying pan under the preheated grill and grill for 4-5 minutes until the frittata is cooked through and golden on top.
- Prepare the bean salad: Drizzle the remaining 1 teaspoon of oil over the bean mixture. Add the sherry vinegar and stir in the chopped basil if using. Season with salt and pepper to taste.
- Serve: Slice the frittata into four wedges. Serve two wedges with half of the bean salad on the side. Store the remaining wedges and bean salad chilled for packed lunchboxes.
Notes
- For lunchbox leftovers, pack chilled frittata wedges with the bean salad and drizzle with sriracha or pesto for added flavor.
- You can substitute the optional basil with fresh parsley or coriander depending on your preference.
- This frittata can be reheated gently in a microwave or oven for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Ricotta frittata, broccoli frittata, potato frittata, bean salad, vegetarian brunch, easy frittata recipe, healthy lunch ideas
