Best Ricotta Broccoli New Potato Frittata Recipes

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FRITTATA



Frittata image

Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Steps:

  • Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
  • Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
  • Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
  • Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

EASY BROCCOLI FRITTATA



Easy Broccoli Frittata image

Easy-to-make broccoli frittata!

Provided by Yuhui Xu

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 4

Number Of Ingredients 6

3 cups bite-size broccoli pieces
8 eggs
¼ cup milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
  • Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
  • Bake in the preheated oven until edges are golden, about 35 minutes.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g

POTATO BASIL FRITTATA



Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat the oven to 350 degrees F.
  • Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

BROCCOLI FRITTATA



Broccoli Frittata image

The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper
12 large eggs
1/3 cup heavy cream
1 cup shredded cheddar cheese
Nonstick cooking spray

Steps:

  • Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  • Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
  • In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
  • Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.

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