Frittata con le verdure
Baked frittata with vegetables, pulses and ricotta cheese Our original home cooking
Ingredients / Serves 4
- 1 200 g (7 1/4oz) can peas, well drained
- 1 200 g (7 1/4oz) can little carrots, well drained
- 1 200 g (7 1/4oz) can French beans, well drained
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 teaspoon dried bay leaves
- 1 tablespoon soy sauce
- 250 g (8 3/4oz) Italian ricotta
- 3 eggs
- 1 tablespoon grated Parmesan
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain dried breadcrumbs
preparation: 25 minutes
cooking: about 40 minutes
- How many calories in a serving?
Calories: 279 (kcal) 14 % GDA (*)- 1167 (kJ)
Protein: 15.3 (g) 31 % GDA
Total fat: 19.4 (g) 28 % GDA
Total carbohydrate: 11.6 (g) 5 % GDA
Sugars: 7.2 (g) 8 % GDA
Look at infographic of nutrition facts
Download free PDF version (104 download).
or use QRCode with your smartphone
Baked frittata with ricotta, pulses and vegetables is a rich one-plate meal but very digestible.
It's ideal if you want your children eat vegetables.
Prepare all the aromatic herbs and soy sauce in a saucepan. Add the vegetables, season to taste with salt and let all the ingredients flavour for some minutes on a medium heat. At the end of cooking add the ricotta and Parmesan, mix and switch off the gas. Dress with 4 tablespoons olive oil and let the mixture cool.
Pour the mixture in a bowl, add the egg yolks and a pinch of salt and mix.
Oil a deep baking pan with the remaining olive oil and sprinkle with some breadcrumbs. Preheat oven to 180°C (350°F). Beat egg whites until stiff after adding a pinch of salt; at this point fold in the beaten whites in circular movements from the bottom upwards, using a wooden spoon. Pour the mixture in the baking pan, level the surface, sprinkle with some breadcrumbs and bake for about 20 minutes or until the surface is golden.
- - It’s a tasty one-plate meal that you can combine with a seasonal salad and fresh fruit; but you can also serve it, after cubing, as an appetizer.
- - This frittata is more digestible than the classical frittata fried in oil.
- - You can serve it to your children if they don’t like vegetables. It’s a tasty dish!
- - If you have more time, you can use fresh vegetables .
What's the right wine for " Baked frittata with vegetables, pulses and ricotta cheese "?
Our suggestion is: a good Italian white wine.
Rating: 5 / vote cast: 1