Rocket Ricotta and Potato Frittata
Elevate your brunch game with this Rocket Ricotta and Potato Frittata, a delightful Italian-inspired dish that's as satisfying as it is simple to prepare. This oven-baked frittata features tender, golden potato slices layered with creamy dollops of ricotta cheese, peppery rocket (arugula), and a sprinkle of nutty Parmesan. Whisked eggs bind these ingredients together into a fluffy, flavor-packed creation, infused with aromatic garlic and a touch of olive oil. With just 10 minutes of prep time and a short bake in the oven, this frittata is perfect for a fuss-free weekend brunch or a light, nutritious dinner. Versatile, vibrant, and packed with wholesome ingredients, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 medium-sized (about 300g total) Potatoes
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 6 large Eggs
- 3 tablespoons Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams (about 1/2 cup) Ricotta cheese
- 2 cups (loosely packed) Rocket (arugula)
- 30 grams (about 1/4 cup, finely grated) Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into thin slices, about 1/8-inch thick.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the potato slices and cook for 8–10 minutes, flipping occasionally, until tender and lightly golden. Remove the potatoes from the skillet and set them aside on a plate.
While the potatoes are cooking, peel and finely mince the garlic cloves.
In a medium mixing bowl, whisk the eggs with the milk, salt, and black pepper until fully combined.
Add the remaining 1 tablespoon of olive oil to the skillet and lower the heat to medium-low. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Return the cooked potato slices to the skillet, spreading them out evenly to create a base layer.
Pour the egg mixture over the potatoes, tilting the skillet slightly to ensure the eggs coat everything evenly.
Dollop the ricotta cheese over the top of the eggs in small, even spoonfuls, then scatter the rocket (arugula) evenly over the top.
Sprinkle the grated Parmesan cheese over everything.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is set in the center and lightly golden on top.
Carefully remove the skillet from the oven. Let the frittata cool for 5 minutes before slicing into wedges and serving.
Enjoy your Rocket Ricotta and Potato Frittata warm or at room temperature.
Nutrition Facts
Calories |
6849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.1 g | 649% | |
| Saturated Fat | 317.3 g | 1587% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2197 mg | 732% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.1 g | ||
| Protein | 437.9 g | 876% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 7910 mg | 608% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4652 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
