Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Tomato & ricotta frittata by WW

Tomato & ricotta frittata

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Make sure to use an oven-safe pan like a cast-iron skillet since you'll place it under the broiler for two minutes. To add more veggies to this frittata, throw in a small diced red bell pepper along with the potato and onion and stir frequently until all the vegetables are caramelized and tender. If you're having the frittata for breakfast, pair with fresh fruit. Or for dinner, serve with a fresh side salad.

Ingredients

Olive oil

2 tsp

Uncooked red potato

4 oz, scrubbed and shredded

Uncooked onion

½ medium, chopped

Egg

3 large egg(s)

Table salt

¼ tsp

Black pepper

¼ tsp

Part skim ricotta cheese

⅓ cup(s), shredded

Shredded part skim mozzarella cheese

¼ cup(s)

Tomato

1 medium, seeded and diced

Chives

1 Tbsp, minced (or chopped basil)

Instructions

  1. Preheat broiler.
  2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.
  3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs over vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until eggs are almost set, 2−3 minutes.
  4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5 inches from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives and cut into 4 wedges.
  5. Serving size: 2 wedges

People Also Like

People Also Like