Frittata with zucchini, peas, mint and ricotta

Savor the flavors of summer with this delightful Frittata with zucchini, peas, mint, and ricotta. Made with fresh ingredients like spearmint, zucchini, and creamy ricotta, this easy-to-make dish is perfect for breakfast, brunch, or a light dinner. Enjoy a nutritious and delicious meal that will impress your family and friends.

  • 12 Mar 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 7 Ingredients

Frittata with zucchini, peas, mint and ricotta

Cooking a frittata is a versatile and delightful way to make a nutritious meal. In this recipe, we combine fresh zucchini, sweet peas, aromatic spearmint, and creamy ricotta to create a delicious and satisfying frittata. This dish is perfect for breakfast, brunch, or even a light dinner.

Ingredients:

6 eggs
300g
2 tbsp parsley
30g
1 tbsp olive oil
14g
3 zucchini
600g
2 garlic cloves
6g
1 cup peas
120g
3/4 cup ricotta cheese
170g

Instructions:

1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Gather all your ingredients and ensure the zucchini is thinly sliced, garlic is minced, and spearmint is chopped.
2. Cook the Zucchini and Garlic:
In an ovenproof skillet or non-stick frying pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add Zucchini:
Add the thinly sliced zucchini to the pan and cook, stirring occasionally, for about 5-7 minutes until the zucchini is tender and slightly golden.
4. Add Peas:
Stir in the peas and cook for an additional 2-3 minutes until they are tender. If using frozen peas, ensure they are fully thawed and drained before adding.
5. Prepare Egg Mixture:
In a large bowl, crack the 6 eggs and whisk them together until well combined. Add the chopped spearmint, and season with salt and pepper to taste.
6. Combine and Add Ricotta:
Pour the egg mixture over the zucchini and peas in the skillet. Gently stir to ensure the vegetables are evenly distributed. Dollop the ricotta cheese in small spoonfuls evenly over the top of the frittata mixture.
7. Cook on Stovetop:
Cook the mixture on the stovetop over medium-low heat for about 5 minutes, until the edges start to set but the center is still runny.
8. Bake:
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top. Test for doneness by inserting a knife into the center; it should come out clean.
9. Cool and Serve:
Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with extra mint leaves if desired.

Tips:

- Make sure to evenly slice the zucchini to ensure they cook uniformly.

- Fresh or frozen peas can be used, but if using frozen, thaw them beforehand.

- Whisk the eggs thoroughly to incorporate air, which makes the frittata fluffy.

- Use a non-stick oven-safe skillet for easy cooking and transferring to the oven.

- Sprinkle some extra mint or a few dollops of ricotta on top before serving for added flavor.

Your frittata with zucchini, peas, mint, and ricotta is now ready to be enjoyed. This simple yet flavorful dish is sure to become a favorite in your household. Serve it warm with a side salad or some crusty bread for a complete meal. Happy cooking!

Nutrition Facts
Serving Size310 grams
Energy
Calories 220kcal11%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 12g4%
Fiber 2.89g8%
Sugar 5g5%
Fat
Fat 15g17%
Saturated 5g17%
Cholesterol 320mg-
Vitamins
Vitamin A 230ug25%
Choline 280mg51%
Vitamin B1 0.22mg19%
Vitamin B2 0.57mg44%
Vitamin B3 1.16mg7%
Vitamin B6 0.35mg21%
Vitamin B9 110ug28%
Vitamin B12 0.89ug37%
Vitamin C 30mg33%
Vitamin E 1.01mg7%
Vitamin K 14ug12%
Minerals
Calcium, Ca 190mg14%
Copper, Cu 0.13mg14%
Iron, Fe 2.48mg23%
Magnesium, Mg 50mg12%
Phosphorus, P 300mg24%
Potassium, K 620mg18%
Selenium, Se 30ug57%
Sodium, Na 170mg12%
Zinc, Zn 2.21mg20%
Water
Water 260g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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