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
Scale
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
