The frittata with vegetables and ricotta, simple and tasty, is that dish that solves dinner in a few minutes and is always different. You can prepare it with the vegetables you have in the fridge, with the vegetables you haven’t used yet, with pre-cooked vegetables left over from other preparations, you can vary the vegetables according to the season, and you can use the vegetables you like the most. Try this frittata with vegetables and ricotta and then customize it as you wish.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz zucchini
- 12 cherry tomatoes
- 5.3 oz ricotta
- 6 eggs
- 1.4 oz grated Parmesan cheese
- 2 leaves fresh basil
- to taste salt
- 2 tablespoons extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Hand Whisk
- 1 10-inch Baking Dish
Steps
Cook the zucchini: wash the zucchini, dry them, remove the ends, and cut them into small cubes. In a pan, heat the oil, add the zucchini, and cook them until they are soft (about 15 minutes), then let them cool. Wash the cherry tomatoes, cut them in half, remove the seeds, and cut them into cubes again. In a bowl, beat the eggs with the Parmesan cheese, season with salt, add the chopped basil, ricotta, and vegetables. Transfer the mixture into a 10-inch baking dish and bake in the oven at 356°F (180°C) for about 25 minutes. Serve the frittata with ricotta and vegetables hot or cold depending on the season.
