Frittata with zucchini, peas, mint and ricotta
This frittata features a vibrant mix of zucchini, peas, spearmint, and creamy ricotta, baked to perfection for an easy and nutritious meal. Ideal for breakfast, brunch, or a light dinner, it brings together fresh flavours in a simple egg dish.
Cook time 20 min
Prep time 15 min
Ingredients:
6 eggs2 tbsp spearmint
1 tbsp olive oil
3 zucchini
2 garlic cloves
1 cup peas
3/4 cup ricotta cheese
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.
Instructions:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
Frittata with zucchini, peas, mint and ricotta FAQ:
Bake the frittata in the preheated oven for 10-15 minutes, or until it is fully set and lightly golden on top. You can check doneness by inserting a knife into the center; if it comes out clean, the frittata is done.
If the frittata is still runny after the initial baking time, return it to the oven and bake for an additional 5-minute increments until it is set. Keep checking to avoid overcooking.
Yes, you can use frozen peas. Make sure they are fully thawed and drained before adding them to the skillet in step 4.
For a substitute, you could use cottage cheese for a similar texture, or goat cheese for a different flavor profile. Adjust the amount according to your taste preferences.
Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat it gently in the microwave or oven.
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.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 18g
Carbohydrates 12g
Fiber 2.89g
Sugar 5g
Fat 15g
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