Ricotta Frittata

This Ricotta Frittata is an easy, high-protein breakfast packed with 27 grams of protein per serving and a delicious creamy texture filled with veggies. It’s also a low-calorie, diabetic-friendly breakfast with only 366 kcal and 5 grams of carbs.

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I love adding ricotta or cottage cheese to eggs to increase my proteins in the morning, like I did with my Keto Cottage Cheese Pancakes, Cottage Cheese Cake, or Cottage Cheese Egg Bake (Frittata). It’s tasty, adds a creamy texture, and contains not as much fat as regular cheese.

So let’s see how you can make a tasty ricotta egg bake, using delicious and simple ingredients.

Ingredients and Substitutions

All you need to whip this easy egg recipe are:

• Ricotta Cheese – I am using whole milk ricotta you can also use low-fat ricotta if preferred.
• Grated Parmesan Cheese – I like to grate my own but I’ve also tested the recipe with store-bought shredded Parmesan cheese and it works fine.
• Dried Oregano or any herbs you love, like fresh thyme or rosemary. For fresh herbs, decrease to 1/2 teaspoon.
• Large Eggs – I use fresh, free-range eggs.
• Baby Spinach Leaves – roughly chopped or trimmed, finely chopped kale.
• Salt and Ground Pepper – to taste.
• Garlic Powder – or fresh crushed garlic.
• Roasted Red Bell Pepper – or any bell pepper color.
• Grated Cheddar Cheese – or shredded Mozzarella.

How To Make Ricotta Frittata

There’s nothing easier than a frittata recipe for breakfast. It takes under 30 minutes to serve this delicious savory protein breakfast.

1. First, preheat the oven to 400°F (200°C). Spray a 12-inch oven-safe pan or ceramic pie plate with cooking oil spray. Set it aside.

2. Chop the spinach into small strip using a kitchen knife (photo 1).
3. Next, drain, and pat dry the roasted bell pepper to remove the excess oil they are stored in (photo 2).

4. Chop the roasted bell pepper roughly in small strips (photo 3).
5. In a large mixing bowl, whisk eggs, ricotta cheese, parmesan cheese, garlic powder, grated cheddar, and oregano (photo 4).
6. Next, stir in chopped spinach and pieces of roasted bell pepper.

7. Pour the egg mixture into the prepared pie plate and bake in the center rack of the oven until the center is set and not jiggly (photo 5).
8. Bake the frittata at 400°F (200°C) (photo 6). It takes 15 to 20 minutes to be set. The edges of the pan should be firm as well as the center. If jiggly in the center, keep baking until firm.

Serving

Let the ricotta frittata cool down for a few minutes on its pie plate before slicing and serving. Serve the frittata for breakfast, or brunch, with some of the below:

• A sprinkle of some freshly chopped basil or parsley.
• A tablespoon of finely chopped green onion.
• Sour cream
• Sriracha sauce or hot sauce

Storage Instructions

Cool completely at room temperature, foil the pie dish, and store it in the fridge for up to 4 days. Freeze the frittata for up to one month in an airtight container, or place slices in freezer bags for a single-serving breakfast. Thaw the day before in the fridge.

Rewarm on a microwave-safe serving plate and place it in a microwave for one minute or until the center is warm.

Allergy Swaps

Below are some ingredient substitutions if you need them:

• Spinach – Swap for finely chopped, trimmed kale leaves or grated zucchini. If using zucchini, wrap in a clean cloth to extract all their juice before adding, or the frittata will be runny and watery.
• Roasted Red Bell Pepper – You can use sundried tomatoes or finely sliced mushrooms. For mushrooms, cook before adding in the egg mixture so they don’t release water in the frittata. To do so, warm a large cast iron skillet with olive oil, add sliced mushroom, and cook over medium heat until golden brown. Cool and add in the mixture.

Frequently Asked Questions

Below are my answers to your common questions about this frittata recipe.

More Frittata Recipes

If you like this recipe, you’ll love these other frittata.