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Ricotta Frittata with Spring Vegetables

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  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Whether you serve it for brunch or dinner, this simple frittata featuring ricotta cheese and spring vegetables is always a favorite!

Ingredients

Scale
  • 1/2 Tablespoon unsalted butter
  • 2 medium potatoes, sliced
  • 1 Tablespoon olive oil
  • 2–3 small scallions, thinly sliced
  • 1 bunch of asparagus, tops only
  • 1 pound (450g) baby spinach leaves, chopped
  • Salt and pepper
  • 8 large eggs
  • 1/2 cup (125g) ricotta cheese
  • 1 pinch herbes de provence

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a small skillet, melt the butter and cook the sliced potatoes on both sides until tender and slightly golden. Set aside.
  3. Pour one Tablespoon of oil into a large cast-iron skillet (or other oven-proof skillet) over medium-high heat. Add the scallions and asparagus, and cook for a couple of minutes, stirring frequently. Add the spinach and cook, stirring to incorporate, just until it wilts. Add the sliced potatoes. Add salt and stir well.
  4. In a medium-sized bowl, lightly beat the eggs until frothy; and add salt. Pour over the veggies, and drop Tablespoons of ricotta on the surface. Cook for about 3 minutes, until it is set on the bottom.
  5. Transfer the skillet to the oven and cook for another 10-15 minutes, or until the eggs are set. Season with pepper and herbs, and serve warm or at room temperature.

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https://www.delscookingtwist.com/ricotta-frittata-with-spring-vegetables/