Ricotta Frittata with Spring Vegetables recipes

Ricotta Frittata with Spring Vegetables recipes

Ricotta Frittata with Spring Vegetables recipes

By delscookingtwist.com
30 minutes

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Details
  • Servings:   5
  • Calories:   285
  • Protein:   18g
  •  
  • Fiber:   6g
  • Sugar:   3g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course, egg
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Cuisine
  • italian
Comments
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
  • pepper
Instructions

Ricotta Frittata with Spring Vegetables recipes serves 5 original recipe by delscookingtwist.com.

View original preparation instructions

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