Introduction

This ricotta, broccoli, and new potato frittata is a hearty and flavorful dish perfect for any meal of the day. Packed with fresh vegetables and creamy ricotta, it’s both nourishing and easy to prepare. Enjoy it warm or chilled for a versatile, satisfying option.

Ricotta, Broccoli, & New Potato Frittata Recipe - Recipe Image

Ingredients

100g new potatoes
200g long-stem broccoli
200g green beans, trimmed and halved
400g can mixed beans, drained
3 tsp rapeseed oil
2 garlic cloves, crushed
Pinch of chilli flakes, cumin seeds or fennel seeds
4 large eggs
50g ricotta
1 tsp sherry vinegar
½ small bunch of basil, roughly chopped (optional)

Instructions

Step 1: Boil the new potatoes for 10-15 minutes until tender. Add the broccoli for the last 2 minutes of cooking. Drain and slice the potatoes thickly.
Step 2: In a pan, combine the green beans and mixed beans. Cover with water, bring to a simmer, and cook for 3-4 minutes until the green beans are tender. Drain and leave to steam-dry in the pan.
Step 3: Preheat the grill to high. Heat 2 teaspoons of rapeseed oil in a medium non-stick frying pan over medium heat. Fry the crushed garlic for 1 minute, then add your choice of chilli flakes, cumin seeds, or fennel seeds and cook for another minute.
Step 4: Add the sliced potatoes and broccoli to the pan with the seasoned oil mixture. Toss gently to coat the vegetables in the flavored oil and season to taste.
Step 5: Beat the eggs in a jug and season them lightly. Pour the eggs evenly over the vegetable mixture in the pan and cook over medium heat for about 2 minutes until the base begins to set.
Step 6: Dollop teaspoons of ricotta evenly over the top of the frittata. Transfer the pan to the grill and cook for 4-5 minutes until the frittata is thoroughly cooked through and slightly golden on top.
Step 7: While the frittata cooks, drizzle the remaining 1 teaspoon of rapeseed oil over the beans with the sherry vinegar. Stir in the roughly chopped basil, if using, and season to taste.
Step 8: Slice the cooked frittata into four wedges. Serve two wedges with half of the bean salad on the side. Chill any leftovers for a convenient lunch option.

Tips & Variations

Use your preferred seeds or spices for a different flavor twist—try smoked paprika or fresh thyme for variety.
For a vegan version, replace the eggs with a chickpea flour batter and omit ricotta or use a plant-based cheese.
Leftover frittata wedges and bean salad make excellent packable lunches. Drizzle with sriracha or pesto to add extra flavor before serving cold.

Storage

Store any leftover frittata and bean salad in airtight containers in the refrigerator for up to 2 days. Reheat the frittata gently in a low oven or microwave until warmed through, or enjoy chilled as a convenient lunch option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli and green beans?

Yes, frozen vegetables work well in this recipe. Just be sure to thaw and drain them well to avoid excess moisture.

What can I substitute for ricotta if I don’t have any?

You can use cottage cheese or soft goat cheese as alternatives. For a dairy-free option, try a dollop of mashed tofu or a vegan ricotta substitute.

Ricotta, Broccoli, & New Potato Frittata Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

A vibrant, nutritious ricotta, broccoli, and new potato frittata paired with a tangy mixed bean and green bean salad. This recipe features tender new potatoes and long-stem broccoli cooked together and folded into eggs with creamy ricotta. Served alongside a lightly dressed bean salad, it makes a delightful, protein-rich meal perfect for any time of day.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Vegetables & Beans

100g new potatoes
200g long-stem broccoli
200g green beans, trimmed and halved
400g can mixed beans, drained

Other Ingredients

3 tsp rapeseed oil, divided
2 garlic cloves, crushed
Pinch of chilli flakes, or cumin seeds, or fennel seeds
4 large eggs
50g ricotta
1 tsp sherry vinegar
½ small bunch of basil, roughly chopped (optional)

Instructions

Boil Vegetables: Place new potatoes in boiling water and cook for 10-15 minutes until tender. Add long-stem broccoli for the last 2 minutes of cooking. Drain and slice the potatoes thickly.
Cook Beans: In a pan, cover green beans and drained mixed beans with water. Bring to a simmer and cook for 3-4 minutes until green beans are tender. Drain and let steam-dry in the pan.
Prepare Flavored Oil and Vegetables: Preheat grill to high. Heat 2 teaspoons rapeseed oil in a medium non-stick frying pan. Fry crushed garlic for 1 minute, then add your choice of chilli flakes or cumin or fennel seeds and cook for another minute. Add sliced potatoes, broccoli, and season with salt and pepper. Toss to coat evenly with flavored oil.
Cook Frittata Base: Beat the eggs in a jug and season with salt and pepper. Pour the eggs over the potato and broccoli mixture in the pan. Cook over medium heat for about 2 minutes until the base is set.
Add Ricotta and Grill: Dollop teaspoons of ricotta evenly on top of the frittata. Place the pan under the grill and cook for 4-5 minutes until the frittata is cooked through and lightly browned.
Prepare Bean Salad: Drizzle the remaining 1 teaspoon rapeseed oil over the cooked bean mixture along with 1 teaspoon sherry vinegar. Stir in chopped basil if using, and season with salt and pepper to taste.
Serve: Slice the frittata into four wedges. Serve two wedges with half of the bean salad on the side. Chill remaining wedges and bean salad for next-day lunchboxes.

Notes

Use chilli flakes, cumin seeds, or fennel seeds based on your flavor preference.
Leftover frittata and bean salad make excellent lunchbox fillers—add sriracha or pesto for extra flavor.
Make sure to steam-dry the beans after cooking to keep the salad fresh and not soggy.
Grilling the frittata at the end ensures a nicely browned top without overcooking the base.

Keywords: frittata, ricotta, new potatoes, broccoli, mixed beans, green beans, vegetarian, easy dinner, protein-rich, healthy meal