Best 8 Rocket Ricotta And Potato Frittata Recipes

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Indulge yourself in the delectable flavors and textures of a rocket ricotta and potato frittata, a quintessential Italian dish that combines fresh, vibrant ingredients to create a medley of tastes and colors. This versatile dish is not only a delicious meal but also a testament to the simplicity and elegance of Italian cuisine. A frittata is essentially an egg-based dish, however, this recipe takes it to the next level with the addition of rocket, ricotta cheese, and potatoes, resulting in a dish that is both hearty and wholesome. So, prepare to embark on a culinary journey and discover the secrets behind crafting the perfect rocket ricotta and potato frittata.

Let's cook with our recipes!

POTATO PANCETTA FRITTATA



Potato Pancetta Frittata image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

POTATO AND RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 7

1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 red bell pepper, stem, ribs, and seeds removed, then thinly sliced in strips
2 russet potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
  • Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
  • In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

Nutrition Facts : Calories 260 g, Fat 14 g, Fiber 2 g, Protein 15 g

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

ROASTED POTATOES WITH RICOTTA



Roasted Potatoes with Ricotta image

Try this side with pork chops or steak and sliced tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 1/2 pounds small new potatoes
1 teaspoon plus 1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup ricotta
2 tablespoons Parmesan cheese, finely grated
Zest from 1/2 lemon, finely grated

Steps:

  • Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
  • In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.

Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g

RICOTTA, BROCCOLI, & NEW POTATO FRITTATA



Ricotta, broccoli, & new potato frittata image

Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day

Provided by Anna Glover

Categories     Brunch, Dinner, Lunch, Supper

Time 30m

Yield Serves 2, plus 2 lunchboxes

Number Of Ingredients 11

100g new potatoes
200g long-stem broccoli
200g green beans , trimmed and halved
400g can mixed beans , drained
3 tsp rapeseed oil
2 garlic cloves , crushed
pinch of chilli flakes , cumin seeds or fennel seeds
4 large eggs
50g ricotta
1 tsp sherry vinegar
½ small bunch of basil , roughly chopped (optional)

Steps:

  • Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
  • Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
  • Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
  • Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
  • Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

ROCKET, RICOTTA AND POTATO FRITTATA



Rocket, Ricotta and Potato Frittata image

Make and share this Rocket, Ricotta and Potato Frittata recipe from Food.com.

Provided by katew

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

175 g bacon, finely diced
400 g potatoes, chopped and cooked
40 g rocket, coarsely chopped
6 eggs
1/2 cup cream
3/4 cup parmesan cheese, grated
100 g ricotta cheese, crumbled

Steps:

  • Fry bacon till crisp and browned.
  • Stir in potato and chopped rocket.
  • Whisk eggs, parmesan and cream together in jug.
  • Season to taste.
  • Pour over potato mixture.
  • Cook on medium for 6 - 8 minutes till almost set.
  • Top with crumbled ricotta.
  • Place under preheated grill for 5 minutes till set.
  • Stand 3 minutes before serving.

Nutrition Facts : Calories 399.1, Fat 29.9, SaturatedFat 13.4, Cholesterol 247.4, Sodium 531.6, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 18.3

RICOTTA AND ROASTED RED PEPPER FRITTATA



Ricotta and Roasted Red Pepper Frittata image

"Calabrians sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent and the freedom to eat meat again, according to Rosetta Costantino, the author's friend." This looks so very pretty and is not that hard to make! Would be awesome with some turkey bacon, a fresh fruit salad of melons, berries & kiwi fruit, some sort of muffin and if so inclined a Bloody Mary! Saveur Magazine - Issue #113

Provided by Manami

Categories     Breakfast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup grated pecorino cheese
2 tablespoons roughly chopped flat leaf parsley
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh oregano
8 eggs, beaten
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 large yellow onion, halved and thinly sliced
3 fresh scallions, chopped fine
2 fingerling potatoes, peeled and sliced into 1/8-inch rounds
1 red bell pepper, roasted, peeled, and cut into1/4-inch strips (don't used the bottled kind, the integrity of the dish will be ruined, they are too runny!)
1 cup homemade ricotta cheese (we used Publix brand) or 1 cup store-bought ricotta cheese (we used Publix brand)

Steps:

  • Arrange a rack in the middle of the oven and heat to 425°F
  • In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside.
  • Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes.
  • Remove skillet from heat.
  • Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly.
  • Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
  • Bake until lightly browned and the center is set, about 15 minutes.
  • Run a rubber spatula around the edges of the frittata to loosen it.
  • Slide the frittata onto a serving plate; season with more black pepper, if you like.
  • Enjoy!

Nutrition Facts : Calories 369, Fat 28.2, SaturatedFat 9.6, Cholesterol 454.4, Sodium 848.7, Carbohydrate 8.6, Fiber 1.4, Sugar 3.8, Protein 20.2

RICOTTA FRITTATA



Ricotta Frittata image

Provided by Cesare Casella

Categories     Cheese     Egg     Breakfast     Brunch     Wheat/Gluten-Free     Dinner     Buffet     Parmesan     Ricotta     Shower     Party     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus more for drizzling
1/2 cup sliced onions
1 teaspoon chopped, fresh marjoram
Salt
Freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
3 tablespoons grated Parmesan cheese

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
  • 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
  • 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
  • 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your frittata.
  • Don't overcook the potatoes. They should be cooked through but still have a little bit of bite to them.
  • Be careful not to overcook the frittata. It should be cooked through but still have a slightly runny center.
  • Serve the frittata warm or at room temperature. It can also be served cold, but it will be less flavorful.
  • Garnish the frittata with fresh herbs, such as basil or parsley. This will add a pop of color and flavor.

Conclusion:

The rocket, ricotta, and potato frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it can be customized to your liking. With just a few simple ingredients, you can create a hearty and satisfying meal that the whole family will enjoy.

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