Ricotta Broccoli New Potato Frittata Recipes

POTATO FRITTATA

Steps:

• Preheat oven to 400ºF. On a large baking sheet mix together sliced potatoes, onions, and olive oil. Arrange potatoes in a single layer potatoes and season with salt and pepper.
• Roast for 20 minutes, flipping potatoes halfway through. Remove from oven when potatoes are golden brown. Turn down the oven to 375ºF. Set potatoes aside to cool slightly.
• When the potatoes and onions are cool enough to handle, arrange them in a greased pie plate (see pic in post). Spread half the potatoes and all the onions on the bottom of the pie plate. Arrange remaining potatoes, standing up and overlapping, around the edge to form a "potato crust."
• Whisk together the eggs, ricotta, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Gently pour over potatoes and onions. If desired, drizzle additional olive oil on top.
• Put frittata back into 375ºF oven for 30 minutes or until middle is set and eggs are cooked through. If crust is becoming overly browned before eggs are cooked, use a pie shield or loosely tent foil around crust. Serve hot or at room temperature.

TOMATO BROCCOLI FRITTATA

Steps:

• Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt, and pepper. Stir in cheese; set aside.
• In a large broiler-proof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Pour egg mixture over the broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomatoes on top of egg mixture.
• Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

RICOTTA, BROCCOLI, & NEW POTATO FRITTATA

Steps:

• Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
• Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
• Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
• Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
• Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.

BROCCOLI AND POTATO FRITTATA

Steps:

• To a large pot of salted, boiling water, add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.
• Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
• In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk. Season with salt and pepper, whisking to combine.
• In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
• Add the potatoes and broccoli and cook for 1 minute.
• Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.
• Top with the sliced tomatoes and sprinkle on the cheese.
• Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.

OVEN FRITTATA WITH BROCCOLI AND POTATOES

Steps:

• Preheat oven to 350ºF.
• in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes.
• Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat.
• In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper.
• Gently pour egg mixture over mixture in skillet.
• Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely).
• Turn on broiler and finish cooking for 3 minutes or until lightly browned and set.
• Sprinkle with paprika and serve.

RICOTTA FRITTATA

Steps:

• 1. Preheat the oven to 375°F.
• 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
• 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
• 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
• 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.