Ricotta Frittata with Spring Vegetables
Ricotta Frittata with Spring Vegetables
  • prep: 15 min
  • cook: 15 min
  • total: 30 min
Print Save
  • servings:
  • Summary

    Whether you serve it for brunch or dinner, this simple frittata featuring ricotta cheese and spring vegetables is always a favorite!

    Ingredients

    • 8 large eggs
    • 1 pound (450g) baby spinach leaves, chopped
    • 1 bunch of asparagus, tops only
    • 2-3 small scallions, thinly sliced
    • 1 tbsp olive oil
    • 2 medium potatoes, sliced
    • ½ tbsp unsalted butter
    • ½ cup (125g) ricotta cheese
    • 1 pinch herbes de provence
    • Salt and pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 220 % Daily Value *
    • Total Fat: 10 g 15.9%
    • Saturated Fat: 4 g 20.15%
    • Trans Fat: 0 g %
    • Cholesterol: 171 mg 56.91%
    • Sodium: 281 mg 11.69%
    • Calcium: 269 mg 26.88%
    • Potassium: 265 mg 7.58%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 26.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 21 g %
    • Dietary Fiber: 5 g 19.29%
    • Sugar: 4 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 338.62%
    • Vitamin C 58.37%
    • Vitamin D 2.48%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE