Ricotta, Pea And Pumpkin Frittata Recipe

Name: Ricotta, Pea And Pumpkin Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp olive oil; 1 3/4 lbs pumpkin or butternut squash, peeled, seeded and chopped; 4 None egg whites; 3 None eggs; 3/4 cup milk; 1/4 cup plus 1 tbsp chopped flat-leaf parsley; 6 None green onions, thinly sliced; 1 tbsp chopped dill; 1 cup frozen peas, thawed; 1 cup ricotta cheese; 3/4 cup Greek-style plain yogurt; 1 clove garlic, crushed

Servings: persons

1/2 tsp olive oil
1 3/4 lbs pumpkin or butternut squash, peeled, seeded and chopped
4 None egg whites
3 None eggs
3/4 cup milk
1/4 cup plus 1 tbsp chopped flat-leaf parsley
6 None green onions, thinly sliced
1 tbsp chopped dill
1 cup frozen peas, thawed
1 cup ricotta cheese
3/4 cup Greek-style plain yogurt
1 clove garlic, crushed

1
Preheat the oven to 350u00b0F. Grease a deep 9-inch round cake pan with oil. Line the bottom with parchment paper. Place the pumpkin in a single layer on a baking pan lined with parchment paper. Bake for 25 mins or until tender. Let stand for 10 mins.
2
Whisk the egg whites, eggs, milk, 1/4 cup of the parsley, half the onion and half the dill in a large bowl until combined. Season. Add the pumpkin, peas and ricotta and stir gently to combine. Pour the mixture into the prepared pan, smoothing the top. Bake for 35 mins or until just set in the center. Cool in the pan for 10 mins.
3
Combine the remaining 1 tbsp parsley, remaining onion, remaining dill, the yogurt and garlic in a small bowl. Season. Transfer the frittata to a heatproof board and cut into wedges. Serve the frittata warm, topped with the yogurt mixture.

1953

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 tsp olive oil, 1 3/4 lbs pumpkin or butternut squash, peeled, seeded and chopped, 4 None egg whites, 3 None eggs, and more.

Yes, Ricotta, Pea And Pumpkin Frittata 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.

That's it — enjoy your meal!

Ricotta, Pea And Pumpkin Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions