This vegetable frittata is quick and easy to make, is packed with flavor, and is perfect for enjoying any time of the day. It’s a great high protein addition to your meals and a delicious way to get in your veggies!!
Having this frittata ready in the fridge is such a handy meal option. This is a great recipe to add to your meal prep list if you are partisan about getting everything organized for your week ahead. But even if you are not, this frittata is a really pretty quick and one-pan meal (very easy clean-up – If you enjoy cooking but absolutely hate cleanup, like me). Of course, the easy clean-up isn’t the only thing going for this dish. Apart from it obviously tasting delicious, another wonderful thing is that this frittata is also very versatile, it:
- is perfect for breakfast right through to dinner.
- Into this frittata, you can basically drop in just about whatever vegetables you like the most.
- Can be cut up into bite-sized finger food pieces (great for babies and toddlers or for packing in for your lunchbox)
- can be enjoyed hot or cold
- Is perfect for using up those leftovers of the week (end-of-week veggies).
You gotta trust me, whisk up some eggs and give this simple and nourishing recipe a try! It is such a delicious way to get lots of veggies all in one bite, alongside nutritious eggs which are a rich source of choline and protein (all of the good things). Likewise, the combination of those eggs and ricotta makes it even higher in protein so it’s really satisfying! Ideally, if you struggle to get in enough protein at lunchtime.
WHAT YOU NEED TO MAKE THIS KALE RICOTTA FRITTATA:
Regardless of being a very colorful meal, for this recipe there is a really short ingredients list:
- Ricotta cheese
- red capsicum
- Fresh tomatoes
- nutritional yeast (it can be swapped for parmesan cheese)
- salt and pepper
- Extra virgin olive oil for cooking and greasing frittata dish
And that’s it. To make the frittata, it’s as simple as cooking the veggies (kale, capsicum, and zucchini), then mixing everything. Whack it into the oven and you are done!
You can store this frittata in an airtight container for up to 4 days, but I wouldn’t recommend freezing the pie as the texture is unlikely to keep very well when you reheat it.
I hope you enjoy this simple vegetarian fritatta. If you make it, let me know by commenting below, or take a snap and tag @healthybitesfertility on Instagram so I can check out your creations!
Kale, zucchini ricotta frittata
- large bowl
- 6 eggs
- 4 tbsp nutritional yeast
- 250 grams ricotta cheese ((1 cup))
- 120 grams kale leaves (thick stems removed (about 3 or 4 firmly packed cups))
- ½ zucchini
- ¼ red capsicum
- 1 tomato
- Dill ((lots of it- to taste))
- 2 tbsp olive oil (extra virgin)
- 1.Preheat the oven to 180C and grease a pie dish with 2-3 tbsp of olive oil.2. Slice the kale leaves, the zucchini, and the red capsicum into small pieces. Heat a frypan to moderate heat and sauté them in a few teaspoons of extra virgin olive oil until it is softened.3. Whisk together the eggs and ricotta in a large bowl, and season generously with dill, salt, and pepper. Then, stir in the cooked veggies and the nutritional yeast.4. Place mixture into the greased pan and smooth out the top.5. Slice the tomatoes thinly and press into the top of the frittata.6. Bake for approximately 40 minutes or until the center of the frittata feels firm to touch and edges are browning.7. Allow to cool for 10 minutes and then slice and serve. Store in the fridge for up to 4 days (can be eaten hot or cold).