Yep, it’s another one of my favourite Italian recipes – but with a twist! I’m sharing my recipe for Mini Italian Pumpkin and Ricotta Frittata this week…and boy is it a good one! What I love most about a good frittata is that 1) they are a great source of protein, 2) they are super quick and easy to make 3) they are a good way of using all of those leftover ingredients in you fridge at the end (or beginning) of the week.
Did you know that the Italian word ‘Frittata’ derives from ‘friggere’ and means fried? Cool huh?! A more traditional Italian frittata will include a variety of cheeses and cured meats, however as you know I like to mix things up a little! The recipe is healthy, tasty and a wonderful starter to eat before your main meal (or as your main meal!) So, get ready to try my recipe for Mini Italian Pumpkin and Ricotta Frittata.
- 150 grams pumpkin, diced
- 50 grams diced truss tomatoes
- 120 grams ricotta cheese (light if you want to keep the recipe lower in fat)
- 6 eggs
- 1/8 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- 1/2 teaspoon Olive Oil
- 1 teaspoon of basil pesto (to serve with)
Step by Step Method –
- Preheat the oven to approximately 220 degrees celcius (fan forced).
- Wash and dice the tomatoes and pumpkin.
- Line a baking tray with paper and place the diced pumpkin onto the tray. Drizzle the pumpkin with Olive Oil and sprinkle the salt on top.
- Place the pumpkin into the oven and bake for approximately 15 minutes or until golden brown.
- While the pumpkin is baking, grease the cups of a muffin tray with canola oil spray or butter.
- Crack the eggs into a large bowl and whip with a whisk or fork and combine until fluffy. It is important that you get some air into the mixture while you combine it – this ensures that the frittata will be light and fluffy.
- Once the pumpkin has cooked, let it cool for approximately 10 minutes.
- Place the tomatoes and pumpkin into the base of each muffin cup.
- Spoon approximately 20 grams of ricotta cheese into each muffin cup.
- Pour the egg mixture over the top of each muffin cup, ensuring that the ingredients are covered. Gently mix the ingredients in each cup to combine.
- Place the muffin tray into the oven and bake for approximately 20 minutes or until golden brown.
- To test if the frittata is cooked, place a wooden skewer into each mini frittata and remove. The skewer should come out clean if the mixture had cooked enough.
- Once fully cooked, remove the frittatas from the oven and set aside to cool for 15 minutes.
- Serve the frittata with a side garden salad and some basil pesto.
That’s it! Enjoy the freshness of these Mini Italian Pumpkin and Ricotta Frittata…with a twist 🙂
If you have given this recipe a try, I’d love to hear about it – so please comment below!