It’s an Italian Veggie Ricotta Frittata for your Meatless Monday (on Wednesday) today! Mostly because I like to type “ricotta frittata,” and partially because I had half a pepper and some tomato paste to use up from earlier recipes this week — but, also because this easy 30 minute vegetarian weeknight dinner recipe is low carb, gluten free, and… well, let’s just say that it’s: All good.
You get the bite of the asparagus, the sweet burst of red bell pepper, and the underlying umami smoothness of the mushrooms, all working together with the Italian-inspired seasonings, hint of tomato, and creamy egg & ricotta — and then, we go and throw a bit of cheddar cheese on top to brighten everything up.
For more vegetarian recipes, browse through the Meatless Monday category for additional dinner ideas.
Italian Veggie Ricotta Frittata
Ingredients
2 Tbsp olive oil
1/4 of a medium yellow onion, diced
1 clove garlic, chopped
4 oz mushrooms, sliced
1/2 of a medium red bell pepper, chopped
1/2 lb asparagus, woody ends discarded and cut in thirds
8 eggs
1/2 cup ricotta
2 Tbsp tomato paste
Sea salt, to taste
Black pepper, to taste
1 tsp oregano
1 tsp parsley
1/2 tsp basil
1/4 tsp crushed red pepper (optional, omit if you are sensitive to spice)
1 cup shredded cheddar cheese (I used Mexican blend, but sharp cheddar would be better)
Directions
Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering, then add onion and saute for two minutes. Add garlic and mushrooms and saute for another two minutes, stirring occasionally. Add bell pepper and asparagus and continue to saute for another 3-4 minutes, stirring occasionally, or until asparagus is crisp-tender.
Spread the sauteed veggies evenly across the bottom of your skillet.
While the vegetables are sauteing, whisk together the eggs, ricotta, tomato paste, and spices in a large bowl until well blended.
Pour the egg mixture into the skillet on top of the sauteed veggies and continue cooking over medium-high heat, just until the edges start to set (about three minutes).
Turn off heat under the pan and sprinkle the entire frittata with shredded cheddar, then move the skillet into the oven and bake at 400 degrees for 12-14 minutes, or until the frittata is set.
Broil for another two minutes to brown, then let your Italian veggie frittata cool for at least five minutes before slicing.
Note: My asparagus was fairly thin, so sauteed up fairly quickly. You might need to give thicker asparagus a couple more minutes.
Frittatastic!
Chock full of veggies + Italian flavor, this vegetable ricotta frittata is a filling vegetarian choice for your Meatless Monday, or for any quick weeknight dinner. You can mix it up with different veggies, too — broccoli would work well if you don’t have any asparagus on hand, for instance. Italian veggie ricotta frittata is naturally low carb and gluten free.
Italian Veggie Ricotta Frittata, printable recipe
Italian Veggie Ricotta Frittata
Ingredients
- 2 Tbsp olive oil
- 1/4 of a medium yellow onion, diced
- 1 clove garlic, chopped
- 4 oz mushrooms, sliced
- 1/2 of a medium red bell pepper, chopped
- 1/2 lb asparagus, woody ends discarded and cut in thirds
- 8 eggs
- 1/2 cup ricotta
- 2 Tbsp tomato paste
- Sea salt, to taste
- Black pepper, to taste
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp basil
- 1/4 tsp crushed red pepper (optional, omit if you are sensitive to spice)
- 1 cup shredded cheddar cheese (I used Mexican blend, but sharp cheddar would be better)
Instructions
- Preheat oven to 400 degrees. Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add onion and saute for two minutes. Add garlic and mushrooms and saute for another two minutes, stirring occasionally. Add bell pepper and asparagus and continue to saute for another 3-4 minutes, stirring occasionally, or until asparagus is crisp-tender.
- Spread the sauteed veggies evenly across the bottom of your skillet.
- While the vegetables are sauteing, whisk together the eggs, ricotta, tomato paste, and spices in a large bowl until well blended.
- Pour the egg mixture into the skillet on top of the sauteed veggies and continue cooking over medium-high heat, just until the edges start to set (about three minutes).
- Turn off heat under the pan and sprinkle the entire frittata with shredded cheddar, then move the skillet into the oven and bake at 400 degrees for 12-14 minutes, or until the frittata is set.
- Broil for another two minutes to brown, then let your Italian veggie frittata cool for at least five minutes before slicing.
Notes
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