Frittata with broccoli, ricotta and lemon Recipe
This Italian “baked omelette” with broccoli and ricotta is a great breakfast or light lunch. Italians often use up leftover vegetables from the fridge in a frittata – here broccoli is combined with delicate cheese and lemon, creating a fluffy, filling and colourful dish.
This frittata combines fluffy eggs with green broccoli, delicate ricotta and lemon, making it lighter than a classic omelette but more substantial than simple scrambled eggs. It’s a very Italian way of “cleaning out the fridge” – instead of a random mix, you get a coherent, bright flavour combination that tastes great both warm and cold.
Chef's tips
Parboil the broccoli only until al dente – if it falls apart in the pot, it will turn to mush in the frittata and lose its colour. Aerate the egg mixture well by briefly whisking it and don’t cook over too high a heat; first set the bottom on the hob, then finish in the oven for a perfectly moist centre. It’s worth loosening the ricotta beforehand with a little milk so it doesn’t form dry lumps in the mixture.
How to serve
Serve the frittata with a simple tomato and red onion salad or a mix of leaves with olive oil and lemon – it’s perfect as a relaxed weekend breakfast. For a brunch with friends, cut it into wedges like a tart and serve with stovetop coffee and fresh bread. As a packed lunch for work, it tastes great cold, cut into cubes and packed with a box of crunchy salad.
Ingredients
- eggs - 6 piece
- broccoli small head - 1 piece
- ricotta - 150 g
- grated Parmesan or another hard cheese - 30 g
- milk can be unsweetened plant-based - 3 tablespoons
- olive oil - 1 tablespoon
- lemon finely grated zest - 0.5 piece
- salt to taste
- pepper to taste
Preparation
- Divide the broccoli into small florets, peel the stem of its tough outer skin and slice it thinly.
- Bring a pot of lightly salted water to the boil. Add the broccoli and cook for 3–4 minutes, until bright green and slightly tender but still firm. Drain and rinse with cold water to stop the cooking.
- Preheat the oven to 180°C (top and bottom heat).
- In a large bowl, beat the eggs with the milk, then add the ricotta, grated Parmesan, finely grated lemon zest, salt and pepper. Mix with a fork, breaking up larger lumps of ricotta – it doesn’t need to be perfectly smooth.
- In an ovenproof frying pan (about 22–24 cm in diameter), heat the olive oil over medium heat. Spread it over the bottom and sides of the pan.
- Arrange the broccoli florets in the pan, then pour over the egg mixture.
- Cook over medium heat for 3–4 minutes, until the edges start to set and the centre is still runny.
- Transfer the pan to the preheated oven and bake for 10–12 minutes, until the top is set and slightly puffed. The frittata is ready when the centre is no longer liquid when you gently shake the pan.
- Remove from the oven and let stand for 5 minutes to cool slightly. Cut into wedges and serve warm or at room temperature.
Storage
Store leftover frittata in the fridge in an airtight container for up to 2–3 days. Reheat gently in a pan or eat cold; it also freezes well wrapped in portions and can be reheated straight from the freezer in the oven.
