Tasty and simple baked frittata with vegetables and ricotta, prepared in a few minutes with the vegetables you have on hand and baked without adding extra oil or butter (besides what is used for the vegetables). In this case, I used zucchini and bell peppers, but the frittata can be enriched with the ingredients you have in the refrigerator, varying according to the season (broccoli tops, eggplants, mushrooms, carrots, potatoes, pumpkin cubes, etc.). Try this recipe, it’s very easy but really appetizing!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 167.91 (Kcal)
- Carbohydrates 7.31 (g) of which sugars 2.65 (g)
- Proteins 13.40 (g)
- Fat 9.83 (g) of which saturated 4.86 (g)of which unsaturated 3.88 (g)
- Fibers 2.07 (g)
- Sodium 268.55 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (large)
- 3.5 oz ricotta
- 2 zucchini
- 1 bell pepper
- Half red onion (optional)
- extra virgin olive oil
- salt
- pepper
- aromatic herbs (optional)
Tools
- Cake pan 7 inch
- Parchment paper
- Pan
- Bowl
- Whisk
Preparation
Wash the zucchini, remove the ends and cut them into small cubes, or slices.
Clean the bell pepper by removing the seeds and white filaments. Rinse it and cut it into cubes.
Peel the onion and chop it coarsely.
Put all the vegetables in a pan, with a drizzle of oil and a pinch of salt (1). Cook them over medium heat for a few minutes; they should remain fairly firm and crisp.
Once cooked, turn off and let cool.
Beat the eggs in a bowl, with salt, pepper, and herbs to taste. Add the ricotta and mix well (2).
Add the vegetables and distribute them with a spoon (3).
Line the cake pan with slightly dampened parchment paper. Pour the egg and vegetable mixture in (4).
Place the tray in a fan oven at 356°F and bake the frittata for about 25 minutes, or until set. The times depend on the oven and the mold used.
The baked frittata with vegetables and ricotta is ready, serve it hot or warm, cut into wedges.
Tips and Variations
You can use cow’s milk ricotta, sheep’s ricotta, or mixed, preferably not too dry.
You can flavor it with grated Parmesan or other cheese from your area.
You can use the vegetables you have in the refrigerator, varying them according to the season.
You can also cook the frittata in a pan, with oil or butter.
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