Tomato & ricotta frittata
5
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
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