A frittata is a quick and easy way to turn vegetables and eggs into a satisfying one-dish meal. This recipe features roasted squash, fresh broccoli, and just enough ricotta to make it feel indulgent without being heavy. With just a few ingredients and one baking sheet, you’ll have a wholesome meal on the table in no time.
Ingredients4 servings
- 8 eggs
- 1 small butternut squash (about 1 1/4 lbs), peeled and cubed
- 1 head of broccoli
- 3/4 cup ricotta cheese (about 7 oz)
- Olive oil
Directions
1
Preheat the oven to 350°F. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut into 3/4-inch cubes. Wash the broccoli and break it into florets.
2
Place the squash and broccoli on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 10 minutes to partially cook the vegetables.
3
In a bowl, beat the eggs with half of the ricotta. Season with salt and pepper. Pour this mixture over the pre-cooked vegetables on the baking sheet.
4
Return to the oven and bake for about 20 more minutes, until the frittata is set and lightly golden. Remove from the oven, dot the top with the remaining ricotta while still hot, add a bit of black pepper, and serve immediately.
Notes:
- Can use frozen butternut squash, just thaw completely and pat dry before roasting.
- Cottage cheese can be used as a substitute for ricotta.
Happy cooking 🥰 ☀️
