Italian Veggie Ricotta Frittata
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.
Servings 6
Ingredients
- 2 tablespoon olive oil
- ¼ of a medium yellow onion, diced
- 1 clove garlic, chopped
- 4 oz mushrooms, sliced
- ½ of a medium red bell pepper, chopped
- ½ lb asparagus, woody ends discarded and cut in thirds
- 8 eggs
- ½ cup ricotta
- 2 tablespoon tomato paste
- Sea salt, to taste
- Black pepper, to taste
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon basil
- ¼ teaspoon 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
My asparagus was fairly thin, so sauteed up fairly quickly. You might need to give thicker asparagus a couple more minutes.