This Ricotta frittata is a straightforward, high-protein breakfast filled with 27 grams of protein per serving and a scrumptious creamy texture stuffed with veggies.
It’s additionally a low-calorie, diabetic-friendly breakfast with solely 366 kcal and 5 grams of carbohydrates to stabilize your blood sugar ranges within the morning.
There aren’t any secrets and techniques; including ricotta or cottage cheese to eggs is one of the best ways to up your proteins within the morning.
It’s tasty, provides a creamy texture, and accommodates not as a lot fats as common cheese.
So let’s see how one can make a tasty ricotta egg bake, utilizing scrumptious and easy substances.
How To Make Ricotta Frittata
There’s nothing simpler than a frittata recipe for breakfast. It takes beneath Half-hour to serve this scrumptious savory protein breakfast.
Substances
All you’ll want to whip this straightforward egg recipe are:
- Ricotta Cheese – I’m utilizing complete milk ricotta you can even use low-fat ricotta if most well-liked.
- Grated Parmesan Cheese
- Dried Oregano or any herbs you’re keen on, like contemporary thyme or rosemary. For contemporary herbs, lower to 1/2 teaspoon.
- Giant Eggs
- Child Spinach Leaves – roughly chopped or trimmed, finely chopped kale.
- Salt
- Floor Pepper
- Garlic Powder
- Roasted Pink Bell Pepper
- Grated Cheddar Cheese
Preparation
First, preheat the oven to 400°F (200°C). Spray a 12-inch oven-safe pan or ceramic pie plate with cooking oil spray. Set it apart.
- Chop the spinach into small strip utilizing a kitchen knife.
- Subsequent, drain, and pat dry the roasted bell pepper to take away the surplus oil they’re saved in.
- Chop the roasted bell pepper roughly in small strips.
- In a big mixing bowl, whisk eggs, ricotta cheese, parmesan cheese, garlic powder, grated cheddar, and oregano.
Subsequent, stir in chopped spinach and items of roasted bell pepper.
- Pour the egg combination into the ready pie plate and bake within the middle rack of the oven till the middle is ready and never jiggly.
- Bake the frittata at 400°F (200°C). It takes 15 to twenty minutes to be set. The sides of the pan needs to be agency in addition to the middle. If jiggly within the middle, preserve baking till agency.
Serving
Let the ricotta frittata calm down for a couple of minutes on its pie plate earlier than slicing and serving.
Serve the frittata for breakfast, or brunch, with a number of the beneath:
- A sprinkle of some freshly chopped basil or parsley.
- A tablespoon of finely chopped inexperienced onion.
- Bitter cream
- Sriracha sauce or sizzling sauce
Storage Directions
Cool utterly at room temperature, foil the pie dish, and retailer it within the fridge for as much as 4 days.
Freeze the frittata for as much as one month in an hermetic container, or place slices in freezer baggage for a single-serving breakfast. Thaw the day earlier than within the fridge.
Rewarm on a microwave-safe serving plate and place it in a microwave for one minute or till the middle is heat.
Allergy Swaps
Under are some ingredient substitutions should you want them:
- Spinach – Swap for finely chopped, trimmed kale leaves or grated zucchini. If utilizing zucchini, wrap in a clear fabric to extract all their juice earlier than including, or the frittata shall be runny and watery.
- Roasted Pink Bell Pepper – You need to use sundried tomatoes or finely sliced mushrooms. For mushrooms, prepare dinner earlier than including within the egg combination so that they don’t launch water within the frittata. To take action, heat a big forged iron skillet with olive oil, add sliced mushroom, and prepare dinner over medium warmth till golden brown. Cool and add within the combination.
Continuously Requested questions
Under are my solutions to your frequent questions on this frittata recipe.
A quiche is stuffed with the identical filling as a frittata but it surely’s baked in a crust fabricated from flour, butter, and water. A frittata is a crustless quiche.
Sure, you’ll be able to combine egg and ricotta to create a high-protein omelet, frittata, or quiche.
A frittata is fluffy when the eggs are whisked with some dairy substances like complete milk, cottage cheese, heavy cream, or ricotta cheese. Dairy-free choices like coconut cream or almond milk makes frittata fluffy as nicely.
Ricotta Frittata
5.3gWeb Carbs
This ricotta frittata is a straightforward, high-protein breakfast filled with 27 grams of protein per serving and a scrumptious creamy texture stuffed with veggies.
Web Carbs 5.3g
Fats 25.6g
Protein 27.5g
Energy 366.7kcal
Stop your display from going darkish
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Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Put aside.
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Roughly chop the child spinach leaves. Put aside.
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Take away the roasted pink bell peppers from their oil, drain, pat dry with absorbent paper to take away extra oil, and chop roughly in items. Put aside.
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In a big mixing bowl, whisk the eggs, ricotta cheese, Parmesan cheese, pepper, salt, garlic powder, grated mozzarella, and oregano.
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Stir in chopped greens: roasted pink bell pepper and chopped spinach.
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Pour the egg combination into the ready pie plate.
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Place the pie plate on the center rack of the oven and bake it for 20-Half-hour at 400°F (200°C) or till the eggs are set, and the middle is just not jiggly.
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Take away from the oven, and let it cool for 10 minutes earlier than slicing.
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Slice into quarters and serve instantly with lettuce or roasted greens.
Word 2: In case your sundried tomatoes are saved in oil, pat them dry on absorbent paper. If complete, finely chopped into strips.
Vitamin
Serving: 1servings (1/4 of the dish)Energy: 366.7kcal (18%)Carbohydrates: 5.9g (2%)Fiber: 0.6g (3%)Web Carbs: 5.3gProtein: 27.5g (55%)Fats: 25.6g (39%)Saturated Fats: 12.4g (78%)Polyunsaturated Fats: 2.7gMonounsaturated Fats: 7.9gTrans Fats: 0.04gLdl cholesterol: 470.4mg (157%)Sodium: 883.3mg (38%)Potassium: 327mg (9%)Sugar: 0.7g (1%)Vitamin A: 1888.8IU (38%)Vitamin B12: 1.5µg (25%)Vitamin C: 10.3mg (12%)Vitamin D: 2.5µg (17%)Calcium: 391.4mg (39%)Iron: 2.8mg (16%)Magnesium: 36.6mg (9%)Zinc: 3.1mg (21%)
About The Creator
Carine Claudepierre
Hello, I am Carine, the meals blogger, writer, recipe developer, printed writer of a cookbook and lots of ebooks, and founding father of Candy As Honey.
I am enthusiastic about sharing all my straightforward and attractive recipes which might be each scrumptious and wholesome. My experience within the subject comes from my background in chemistry and years of following a keto low-carb weight-reduction plan. However I am additionally nicely versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a extra balanced weight-reduction plan the place I alternate between keto and a Mediterranean Weight loss program
Cooking and Baking is my true ardour. In reality, I solely share a small portion of my recipes on Candy As Honey. Most of them are eaten by my husband and my two youngsters earlier than I’ve time to take any photos!
All my recipes are a minimum of triple examined to verify they work and I take satisfaction in protecting them as correct as potential.
Browse all my recipes with my Recipe Index.
I hope that you just too discover the recipes you’re keen on on Candy As Honey!
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