Baked Vegetable and Ricotta Frittata

Baked Vegetable Frittata

 

2-3 tablespoons extra virgin olive oil

1 onion, minced

2 garlic cloves, minced

1 medium zucchini, shredded with large side of cheese grater

1 medium yellow squash, shredded with large side of cheese grater

1 medium red bell pepper, seeded, cut into small dice

Kosher salt

Freshly ground black pepper

1 (10 oz.) package frozen spinach, defrosted, squeezed dry

2 cups frozen peas, defrosted

1 cup frozen corn, defrosted

1 cup broccoli florets, blanched 

8 large eggs, well beaten

1 cup whole ricotta cheese

3 tablespoons fresh basil, minced

2 tablespoons fresh mint, minced

1 cup grated Parmesan or Romano cheese

Grater for Vegetables

 

 

Directions:

1.      Preheat oven to 350ºF. Line a 9-by-13-inch baking dish with foil or parchment paper, leaving a 2-inch overhang on each short side. Coat the surface of the paper with olive oil so that the frittata will not stick.

2.      Warm oil in a skillet over medium heat. Add onion and sauté 5-6 minutes until translucent. Add the garlic and sauté about 45 seconds. Next, add the zucchini, squash and bell pepper. Season with salt and pepper. Sauté for 5-7 minutes. Add spinach, peas, corn and broccoli; sauté about 3 minutes. Season with salt and pepper.

3.      Whisk eggs, ricotta, basil, mint and Parmesan. Stir in vegetables. Pour into dish and sprinkle more grated cheese on top. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Let rest about 10 minutes. Using foil or parchment paper, transfer the frittata to a cutting board. Cut the frittata and serve warm or at room temperature.

 

What an incredibly delicious and healthful recipe.  This recipe can be served as an appetizer, entree, tapas warm or cold.