Sweet Pepper Ricotta Frittata
Our dietitians' favouriteThis is the Sweet Pepper Ricotta Frittata recipe.
- Prep: 10 min
- Cooking: 20 min
Ingredients
- 5 eggs
- 1 cup (250 mL) Canadian Ricotta
- 1/3 cup (80 mL) fresh-grated Canadian Cheddar cheese
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- 1/2 cup (125 mL) red bell pepper diced
- 1/2 cup (125 mL) onion finely chopped
- 1 garlic clove finely chopped
- 2 tbsp (30 mL) fresh basil chopped
- 4 tsp (20 mL) butter
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Preparation
In an 8-10 inch (25 cm) ovenproof pan, melt 1 tsp (5 mL) butter over medium heat. Sauté vegetables until tender and set aside. Beat eggs. Stir in Ricotta, garlic, basil and sautéed vegetables.
Melt remaining butter in pan. Add egg mixture. Cook until set about 12 minutes. Sprinkle with cheese.
Place pan 4 to 6 inches beneath preheated broiler until cheese is melted and golden. Cut into wedges and serve.
Tips
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Nutritional information
Per serving| Energy: | 318 Calories |
| Protein: | 21 g |
| Carbohydrate: | 6 g |
| Fat: | 24 g |
| Fibre: | 0.8 g |
| Sodium: | 320 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 30 % / 325 mg |
| Vitamin B12: | 64 % |
| Vitamin C: | 43 % |
| Riboflavin: | 32 % |
| Phosphorus: | 30 % |
