Ricotta, Broccoli, & New Potato Frittata Recipe
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.
- 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
