Ricotta, Broccoli, & New Potato Frittata Recipe
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.
- 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
