Broccoli, pea and ricotta frittata

Love Life 
2 of your 5 a day 


260g spinach
125g Tenderstem broccoli
3 tbsp ricotta
1 garlic clove, crushed
1 tbsp olive oil
1 onion, finely chopped
160g frozen peas
6 eggs, beaten 


1. Preheat the oven to 200 ̊C, gas mark 6. Put the spinach in
a colander in the sink, boil the kettle and pour the water over the spinach to wilt. Rinse under cold water to cool, then squeeze out any excess liquid before roughly chopping. Bring a small pan of water to the boil and blanch the broccoli for 2-3 minutes until tender; drain and set aside. Mix the ricotta and garlic together; season.

2. Heat the oil in a 20cm ovenproof frying pan and cook the onion over a medium heat for 5 minutes to soften. Add the peas and cook for another minute, then stir through the cooked spinach and broccoli. Pour over the beaten eggs before swirling in the ricotta. Put the pan in the oven and cook for 10-12 minutes, or until the egg is completely set. Serve with crusty bread and a green salad, if liked. 

Broccoli, pea and ricotta frittata
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 2 with leftovers

Nutritional Info

Typical values per serving:

Energy 1,359kJ
Fat 20.6g
Saturated Fat 6g
Carbohydrate 12.1g
Sugars 7g
Protein 23g
Salt 0.8g
Fibre 6.4g

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Tue Jun 02 15:17:22 BST 2015.