Pumpkin and ricotta frittata
This pumpkin and ricotta frittata combines creamy ricotta with sweet pumpkin, creating a hearty dish that's perfect for any meal. Baked until golden brown, it's delicious hot or cold, making it a versatile option for breakfast, brunch, or dinner.
Cook time 60 min
Prep time 20 min
Ingredients:
2 tbsp olive oil4 cups pumpkin
3/4 cup ricotta cheese
6 eggs
1/2 cup grated parmesan cheese
1/2 cup milk (1% fat)
Pumpkin and ricotta frittata is a delightful and nutritious dish that blends the rich, creamy texture of ricotta cheese with the sweet, earthy flavor of pumpkin. This frittata is perfect for any meal of the day and can be served hot or cold. It's an excellent choice for a family breakfast, brunch, or even a light dinner.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a large oven-safe skillet or baking dish with a bit of olive oil to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the peeled and diced pumpkin to the skillet.
- Cook for about 10-15 minutes, stirring occasionally, until the pumpkin is tender and lightly browned. Season with a pinch of salt and pepper to taste.
- In a large bowl, whisk together the 6 eggs, 1/2 cup of grated Parmesan cheese, and 1/2 cup of milk until well combined.
- Gently fold in the 3/4 cup of ricotta cheese, creating a slightly lumpy mixture. Season with another pinch of salt and pepper.
- Once the pumpkin is cooked, spread it evenly in the greased skillet or baking dish.
- Pour the egg mixture over the pumpkin, ensuring it is evenly distributed.
- Place the skillet or baking dish in the preheated oven.
- Bake for approximately 20-25 minutes, or until the frittata is set and golden brown on top. To check for doneness, insert a knife into the center; if it comes out clean, the frittata is ready.
- Remove the frittata from the oven and let it cool slightly.
- Cut into wedges and serve warm.
Your delicious pumpkin and ricotta frittata is now ready to be enjoyed. This flavorful and wholesome dish is sure to be a hit with family and friends. Feel free to experiment with additional ingredients or seasonings to make it your own. Enjoy!
Pumpkin and ricotta frittata FAQ:
Use a large oven-safe skillet or a baking dish that accommodates the frittata comfortably. A 10 to 12-inch skillet is ideal for even cooking.
Bake the frittata for 20-25 minutes. It's done when it's set in the center and golden brown on top. Insert a knife or toothpick into the center; if it comes out clean, it’s ready.
Yes, you can substitute ricotta cheese with cottage cheese for a similar texture, or cream cheese for a richer flavor. Be aware that this may slightly alter the taste.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Yes, you can use frozen pumpkin. Just ensure it’s fully thawed and drained of excess moisture before cooking to avoid a soggy frittata.
Cooking Tips:
- Use a non-stick pan to prevent the frittata from sticking and make it easier to flip.
- Cut the pumpkin into small, even pieces for quicker and more uniform cooking.
- Pre-cook the pumpkin in the microwave for a few minutes to speed up the process.
- Ensure the eggs are well-beaten and mixed thoroughly with the other ingredients for a consistent texture.
- Let the frittata cool slightly before slicing to make clean cuts and easier serving.
Nutrition Facts
2 ServingsCalories 510kcal
Protein 40g
Carbohydrates 27g
Fiber 1.20g
Sugar 10g
Fat 40g
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