Breakfast/ Healthy/ Lunch/ Recipes

Ricotta and Vegetable Frittata

Serves 6

2 eggs
3/4 cup egg whites
8 cherry tomatoes, halved
4 mushrooms, diced
6 tbsp ricotta
1 tsp olive oil
Salt/pepper/fresh herbs

Preheat oven to 360F.
In a nonstick, oven proof pan, sauté the vegetables with the olive oil until they release their liquids.
In a large bowl, whisk the eggs and egg whites. Add salt/pepper/herbs and the ricotta cheese.
Pour egg mixture over the vegetables in the pan.
Cook over medium heat for 5 minutes or until the edges have set.
Bake in the oven for 20 min or until Frittata is golden brown.

You can also add peppers or any other veggies you like.

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