Peperonata and ricotta frittata

Savor the delightful fusion of flavors with this Peperonata and Ricotta Frittata recipe. Made with fresh vegetables, creamy ricotta cheese, and light sour cream, it's a perfect blend of savory goodness. Quick and easy to prepare, this dish is ideal for breakfast, brunch, or a light dinner. Discover the perfect balance of herbs, spices, and wholesome ingredients, all brought together in a delicious, fluffy frittata.

  • 17 Mar 2025
  • Cook time 80 min
  • Prep time 25 min
  • 6 Servings
  • 10 Ingredients

Peperonata and ricotta frittata

Peperonata and ricotta frittata is a delicious, versatile Italian-inspired dish that's perfect for breakfast, lunch, or dinner. Combining the rich flavors of caramelized onions, sweet peppers, tomatoes, and creamy ricotta, this frittata offers a satisfying and nutritious meal that can be enjoyed hot or cold. This recipe is simple to prepare and makes an excellent centerpiece for any meal.

Ingredients:

2 tbsp olive oil
27g
1 onion
160g
1 tsp salt
5g
1 red pepper
80g
2 garlic cloves
6g
2 tomatoes
260g
1 tbsp vinegar
16g
2 cups ricotta cheese
460g
6 eggs
300g
1 cup light sour cream
230g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Peperonata:
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
- Add the chopped onion and 1 teaspoon of salt to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Stir in the chopped red pepper and cook for another 3-4 minutes, until the pepper begins to soften.
- Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Stir in the diced tomatoes and 1 tablespoon of vinegar. Cook for an additional 5-7 minutes, until the tomatoes break down and the mixture thickens slightly.
3. Prepare the Egg Mixture:
- In a large bowl, whisk together 6 eggs until well beaten.
- Add 2 cups of ricotta cheese and 1 cup of light sour cream to the eggs. Mix until well combined.
4. Combine and Cook:
- Pour the egg and ricotta mixture over the peperonata in the skillet, stirring gently to combine the ingredients evenly.
- Cook on the stovetop over medium heat for about 5-7 minutes, until the edges begin to set. The center will still be slightly runny.
5. Bake the Frittata:
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is puffed and golden brown on top, and a knife inserted into the center comes out clean.
6. Serve:
- Remove the frittata from the oven and let it cool for a few minutes in the skillet before slicing.
- Serve warm, either directly from the skillet or transfer to a serving platter.

Tips:

- Use fresh, high-quality ingredients for the best flavor.

- Make sure to cook the onions and peppers until they are well caramelized to bring out their natural sweetness.

- Mix the eggs thoroughly with the ricotta and sour cream to achieve a smooth and creamy texture.

- Cook the frittata on medium-low heat to ensure it cooks evenly without burning.

- Allow the frittata to cool slightly before cutting for easier slicing and serving.

This Peperonata and ricotta frittata is a delightful, comforting dish that's full of flavor and easy to make. Whether you're looking for a hearty breakfast, a light lunch, or a versatile dinner option, this frittata fits the bill. Enjoy it on its own or with a side salad for a complete meal. The combination of creamy ricotta, sweet peppers, and savory onions is sure to please everyone at the table.

Nutrition Facts
Serving Size260 grams
Energy
Calories 250kcal13%
Protein
Protein 18g11%
Carbohydrates
Carbohydrates 12g3%
Fiber 1.33g4%
Sugar 3.69g4%
Fat
Fat 20g23%
Saturated 9g29%
Cholesterol 240mg-
Vitamins
Vitamin A 250ug27%
Choline 190mg35%
Vitamin B1 0.11mg9%
Vitamin B2 0.43mg33%
Vitamin B3 0.51mg3%
Vitamin B6 0.17mg10%
Vitamin B9 70ug17%
Vitamin B12 0.89ug37%
Vitamin C 27mg28%
Vitamin E 1.14mg8%
Vitamin K 5ug4%
Minerals
Calcium, Ca 300mg23%
Copper, Cu 0.07mg8%
Iron, Fe 1.47mg13%
Magnesium, Mg 30mg7%
Phosphorus, P 280mg23%
Potassium, K 430mg13%
Selenium, Se 30ug54%
Sodium, Na 500mg33%
Zinc, Zn 2.01mg18%
Water
Water 210g-
* 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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