Frittata with Ricotta and Mixed Greens

Prep: 15 minutes; Cook: 40 minutes; Total time: 55 minutes. Yield: Makes 8 servings (serving size: 1 wedge frittata with 1 1/2 tablespoons pesto) Nutritional Information Calories per serving: 280 Fat per serving: 22g Saturated fat per serving: 5.4g Monounsaturated fat per serving: 12.3g Polyunsaturated fat per serving: 3.1g Protein per serving: 14g Carbohydrates per serving: 8g Fiber per serving: 2g Cholesterol per serving: 242mg Iron per serving: 3mg Sodium per serving: 347mg Calcium per serving:

Frittata with Ricotta and Mixed Greens
Frittata with Ricotta and Mixed Greens

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

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

Directions

1. Preheat oven to 350°. 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 sautéed 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.

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