Sweet Pepper Ricotta Frittata
A fluffy sweet pepper frittata filled with creamy Canadian ricotta and finished with savoury cheddar and Parmesan cheeses for a rich, flavourful dish perfect any time of day.
Preparation time
10 minutes
Cooking time
20 minutes
Yield
4 servings
Nutritional information
Energy
260 Calories
Protein
19 g
Carbohydrate
8 g
Fat
17 g
Fibre
0.6 g
Sodium
354 mg
Top 5 Nutrients
(% DV*)
Calcium
27 % / 346 mg
Selenium
66 %
Vitamin B12
62 %
Riboflavin
39 %
Pantothenic acid
35 %
*percentage of daily value
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
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.
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