Introduction

This ricotta, broccoli, and new potato frittata is a delightful combination of fresh vegetables and creamy cheese, perfect for a light lunch or dinner. Packed with protein and vibrant flavors, it pairs beautifully with a tangy bean salad for a satisfying meal.

Ricotta, Broccoli, & New Potato Frittata Recipe - Recipe Image

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 for the last 2 minutes of cooking. Drain and slice the potatoes thickly.
Step 2: Meanwhile, place the green beans and mixed beans in a pan, cover with water, and bring to a simmer. Cook for 3 to 4 minutes until the green beans are tender. Drain and leave them to steam-dry in the pan.
Step 3: 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 your choice of chilli flakes, cumin, or fennel seeds and cook for another minute.
Step 4: Add the sliced potatoes and broccoli to the pan. Season with salt and pepper, then toss everything to coat in the flavoured oil.
Step 5: Beat the eggs in a jug and season. Pour the eggs over the vegetable mixture in the pan and cook on medium heat for 2 minutes until the base is set.
Step 6: Dollop teaspoons of ricotta on top of the frittata, then place the pan under the grill. Grill for 4 to 5 minutes until the frittata is cooked through and lightly golden.
Step 7: Drizzle the remaining 1 teaspoon of oil over the beans, add the sherry vinegar, and stir in the chopped basil if using. Season to taste.
Step 8: Slice the frittata into four wedges and serve two wedges alongside half of the bean salad. Chill any leftovers for a tasty lunch option.

Tips & Variations

For a different flavor, try adding smoked paprika or fresh herbs like thyme to the frittata mixture.
You can substitute the sherry vinegar with lemon juice or apple cider vinegar for a different tang.
Leftover frittata wedges and bean salad make excellent lunchboxes; drizzle with sriracha or pesto for extra flavor.

Storage

Store any leftover frittata and bean salad in an airtight container in the refrigerator for up to 2 days. Reheat the frittata gently in a low oven or microwave until warmed through. The salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this frittata?

Yes, you can substitute or add other vegetables such as spinach, bell peppers, or zucchini depending on what you have on hand.

Is this frittata suitable for meal prepping?

Absolutely! The frittata stores well and pairs nicely with the bean salad, making it an easy and nutritious option for meal prepping.

Ricotta, Broccoli, & New Potato Frittata Recipe

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★★★★★

4.6 from 113 reviews

A hearty and flavorful ricotta, broccoli, and new potato frittata paired with a vibrant mixed bean and green bean salad. This dish combines tender new potatoes and fresh broccoli with creamy ricotta and aromatic spices, making it perfect for breakfast, lunch, or a light dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling and Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Vegetables and Beans

100g new potatoes
200g long-stem broccoli
200g green beans, trimmed and halved
400g canned 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 potatoes and broccoli: Boil 100g new potatoes for 10-15 minutes until tender. Add 200g long-stem broccoli for the last 2 minutes. Drain both and slice the potatoes thickly.
Cook beans: In a pan, add 200g green beans and 400g drained mixed beans. Cover with water, bring to a simmer, and cook for 3-4 minutes until green beans are tender. Drain and leave to steam-dry in the pan.
Prepare flavoured oil: Heat grill to high. In a medium non-stick frying pan, heat 2 tsp rapeseed oil. Fry 2 crushed garlic cloves for 1 minute, then add a pinch of chilli flakes, cumin seeds, or fennel seeds and cook for 1 more minute.
Cook vegetables in oil: Add the sliced potatoes and broccoli to the pan with seasoning. Toss well to coat them in the flavored oil.
Start cooking frittata: Beat 4 large eggs in a jug, season with salt and pepper. Pour eggs over the vegetable mix in the frying pan, cooking over medium heat for 2 minutes or until the base is set.
Add ricotta and grill: Dollop teaspoons of 50g ricotta over the top of the frittata. Grill under the hot grill for 4-5 minutes until the frittata is cooked through and slightly golden.
Prepare bean salad: Drizzle 1 tsp rapeseed oil over the bean mixture in the pan along with 1 tsp sherry vinegar. Stir in the roughly chopped basil, if using, and season to taste.
Serve and store: Slice the frittata into four wedges. Serve two wedges with half the bean salad per portion. Chill remaining wedges and bean salad for later use, perfect for lunchboxes.

Notes

You can choose chilli flakes, cumin seeds, or fennel seeds according to your preferred spice and flavor profile.
This frittata pairs wonderfully with a drizzle of sriracha or pesto for leftovers.
Make sure to slice potatoes thickly to maintain a good texture inside the frittata.
If you want a vegetarian meal, ensure the mixed beans you use are plain and contain no meat additives.

Keywords: ricotta frittata, broccoli frittata, new potato recipe, healthy breakfast, vegetarian frittata, bean salad, easy frittata recipe