Pumpkin and ricotta frittata
Discover a delicious Pumpkin and Ricotta Frittata recipe, featuring roasted pumpkin, creamy ricotta, and a blend of parmesan cheese. Perfectly fluffy eggs and a hint of milk make this an irresistible, healthy meal option for any time of day. Easy to prepare and full of flavor!
- 16 Jul 2024
- Cook time 60 min
- Prep time 20 min
- 2 Servings
- 6 Ingredients
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.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a large oven-safe skillet or baking dish with a bit of olive oil to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the peeled and diced pumpkin to the skillet.
- Cook for about 10-15 minutes, stirring occasionally, until the pumpkin is tender and lightly browned. Season with a pinch of salt and pepper to taste.
- In a large bowl, whisk together the 6 eggs, 1/2 cup of grated Parmesan cheese, and 1/2 cup of milk until well combined.
- Gently fold in the 3/4 cup of ricotta cheese, creating a slightly lumpy mixture. Season with another pinch of salt and pepper.
- Once the pumpkin is cooked, spread it evenly in the greased skillet or baking dish.
- Pour the egg mixture over the pumpkin, ensuring it is evenly distributed.
- Place the skillet or baking dish in the preheated oven.
- Bake for approximately 20-25 minutes, or until the frittata is set and golden brown on top. To check for doneness, insert a knife into the center; if it comes out clean, the frittata is ready.
- Remove the frittata from the oven and let it cool slightly.
- Cut into wedges and serve warm.
Tips:
- 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 | 20% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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