Frittata With Ricotta And Mixed Greens Recipe

Name: Frittata With Ricotta And Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup plus 2 tablespoons olive oil, divided; 1 medium red onion, finely diced; Pinch of red pepper flakes; 1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens); 10 large eggs; 2 tablespoons freshly grated Parmesan cheese; 1/2 teaspoon salt, divided; 1/2 plus 1/8 teaspoon freshly ground black pepper, divided; 1 tablespoon red-wine vinegar; 8 ounces part-skim ricotta; 1 cup fresh basil leaves; 3/4 cup fresh parsley leaves; 1/4 cup fresh mint leaves; 1 clove garlic, chopped; 1 tablespoon pine nuts

Servings: persons

1/3 cup plus 2 tablespoons olive oil, divided
1 medium red onion, finely diced
Pinch of red pepper flakes
1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens)
10 large eggs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt, divided
1/2 plus 1/8 teaspoon freshly ground black pepper, divided
1 tablespoon red-wine vinegar
8 ounces part-skim ricotta
1 cup fresh basil leaves
3/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
1 clove garlic, chopped
1 tablespoon pine nuts

1
Preheat oven to 350u00b0.
2
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sauteed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.
3
In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.
4
In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).
5
To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.
6
Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup plus 2 tablespoons olive oil, divided, 1 medium red onion, finely diced, Pinch of red pepper flakes, 1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens), and more.

Yes, Frittata With Ricotta And Mixed Greens falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frittata With Ricotta And Mixed Greens

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