Vegetable Frittata Recipe
The combination of artichokes, roasted peppers and ricotta makes this frittata taste like a decadent appetizer served on the Italian coast.
- 1 large egg
- 3 tbsp chopped, drained artichoke hearts, oil-packed or marinated
- 1 roasted red bell pepper, chopped
- 1 tbsp ricotta cheese
- Pinch salt optional
- Nonstick cooking spray
Preheat breakfast sandwich maker.
In a small bowl, gently whisk egg. Stir in artichoke hearts, roasted peppers and cheese. Season with salt (if using).
Lower the cooking plate and both rings of sandwich maker. Lightly spray the cooking plate with cooking spray. Pour the egg mixture into the top ring.
Gently close the cover and cook for 3 to 4 minutes or until frittata is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the frittata. Serve immediately.
Ricotta is available in a range of fat options, from nonfat to whole milk.
Crumbled feta cheese is a nice alternative to ricotta in this recipe. Feta has a tarter and saltier taste, so you likely won’t want to add the pinch of salt.
Calories: 144kcal | Carbohydrates: 4g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 750mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 1mg