Pumpkin and ricotta frittata is a delightful and nutritious dish that blends the rich, creamy texture of ricotta cheese with the sweet, earthy flavor of pumpkin. This frittata is perfect for any meal of the day and can be served hot or cold. It's an excellent choice for a family breakfast, brunch, or even a light dinner.
- Use a non-stick pan to prevent the frittata from sticking and make it easier to flip.
- Cut the pumpkin into small, even pieces for quicker and more uniform cooking.
- Pre-cook the pumpkin in the microwave for a few minutes to speed up the process.
- Ensure the eggs are well-beaten and mixed thoroughly with the other ingredients for a consistent texture.
- Let the frittata cool slightly before slicing to make clean cuts and easier serving.
Your delicious pumpkin and ricotta frittata is now ready to be enjoyed. This flavorful and wholesome dish is sure to be a hit with family and friends. Feel free to experiment with additional ingredients or seasonings to make it your own. Enjoy!
Nutrition Facts | |
---|---|
Serving Size | 570 grams |
Energy | |
Calories 510kcal | 25% |
Protein | |
Protein 40g | 26% |
Carbohydrates | |
Carbohydrates 27g | 8% |
Fiber 1.20g | 3% |
Sugar 10g | 10% |
Fat | |
Fat 40g | 49% |
Saturated 15g | 48% |
Cholesterol 660mg | - |
Vitamins | |
Vitamin A 1470ug | 163% |
Choline 550mg | 100% |
Vitamin B1 0.29mg | 24% |
Vitamin B2 1.21mg | 93% |
Vitamin B3 1.59mg | 10% |
Vitamin B6 0.31mg | 18% |
Vitamin B9 160ug | 40% |
Vitamin B12 2.42ug | 101% |
Vitamin C 22mg | 24% |
Vitamin E 4.29mg | 29% |
Vitamin K 4.09ug | 3% |
Minerals | |
Calcium, Ca 610mg | 47% |
Copper, Cu 0.34mg | 38% |
Iron, Fe 4.89mg | 44% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 730mg | 58% |
Potassium, K 1250mg | 37% |
Selenium, Se 70ug | 127% |
Sodium, Na 650mg | 44% |
Zinc, Zn 4.91mg | 45% |
Water | |
Water 460g | - |
* 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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