High-Protein Ricotta Veggie Frittata – Easy, Flavorful, and Satisfying
Frittatas are the kind of meal that feel effortless but still taste like something special. This version leans on ricotta for extra protein and a creamy texture, plus a rainbow of vegetables for color and crunch. It’s perfect for breakfast, lunch, or a light dinner, and it reheats nicely for meal prep.
You can keep it simple or load it up with whatever veggies you have on hand. If you’re after something filling without feeling heavy, this frittata hits the sweet spot.
Ingredients
Method
- Preheat the oven: Set it to 375°F (190°C). A consistent oven temperature helps the frittata set without drying out.
- Whisk the egg mixture: In a bowl, whisk eggs with ricotta and milk until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the grated Parmesan and herbs.
- Prep the pan: Heat olive oil or butter in an oven-safe skillet over medium heat. Make sure the fat coats the bottom and sides to prevent sticking.
- Sauté the aromatics: Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Add the veggies: Toss in zucchini and a pinch of salt. Cook 3–4 minutes to release some moisture. Add spinach and cook until just wilted. If using cherry tomatoes, fold in half of them now.
- Combine with eggs: Lower the heat. Spread the vegetables evenly in the skillet. Pour the egg-ricotta mixture over the top, tilting the pan to distribute. Don’t stir once the eggs are in.
- Start on the stovetop: Cook on low for 2–3 minutes, just until the edges begin to set. This jump-starts the cooking and keeps the center custardy.
- Bake: Transfer the skillet to the oven. Bake 12–16 minutes, until the center is just set and a knife inserted near the middle comes out mostly clean. The top should look puffed and lightly golden.
- Finish and rest: If you saved some tomatoes, scatter them on top for a fresh pop. Let the frittata rest for 5 minutes before slicing so it firms up and slices cleanly.
- Serve: Garnish with extra herbs and a sprinkle of Parmesan. Cut into wedges and enjoy warm, room temp, or chilled.
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What Makes This Special
This isn’t your average egg bake. The addition of ricotta makes the eggs silky and tender, and it boosts the protein without weighing things down.
A mix of sautéed vegetables adds flavor, fiber, and texture so every bite feels balanced. You also get a dish that’s naturally gluten-free and easy to customize to your dietary needs. Best of all, it comes together in one pan with minimal cleanup.
What You’ll Need
- Eggs: 8 large
- Ricotta cheese: 3/4 cup (whole-milk or part-skim)
- Milk or half-and-half: 1/4 cup (for extra fluffiness)
- Olive oil or butter: 1–2 tablespoons
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced
- Zucchini: 1 small, diced
- Baby spinach: 2 cups, roughly chopped
- Garlic: 2 cloves, minced
- Cherry tomatoes: 1 cup, halved (optional but delicious)
- Parmesan or pecorino: 1/4 cup, finely grated
- Fresh herbs: 2 tablespoons chopped (basil, parsley, or chives)
- Salt and black pepper: to taste
- Red pepper flakes: a pinch (optional)
- Equipment: 10–12 inch oven-safe skillet, mixing bowl, whisk, spatula
Step-by-Step Instructions
- Preheat the oven: Set it to 375°F (190°C).
A consistent oven temperature helps the frittata set without drying out.
- Whisk the egg mixture: In a bowl, whisk eggs with ricotta and milk until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the grated Parmesan and herbs.
- Prep the pan: Heat olive oil or butter in an oven-safe skillet over medium heat.
Make sure the fat coats the bottom and sides to prevent sticking.
- Sauté the aromatics: Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Add the veggies: Toss in zucchini and a pinch of salt.
Cook 3–4 minutes to release some moisture. Add spinach and cook until just wilted. If using cherry tomatoes, fold in half of them now.
- Combine with eggs: Lower the heat.
Spread the vegetables evenly in the skillet. Pour the egg-ricotta mixture over the top, tilting the pan to distribute. Don’t stir once the eggs are in.
- Start on the stovetop: Cook on low for 2–3 minutes, just until the edges begin to set.
This jump-starts the cooking and keeps the center custardy.
- Bake: Transfer the skillet to the oven. Bake 12–16 minutes, until the center is just set and a knife inserted near the middle comes out mostly clean. The top should look puffed and lightly golden.
- Finish and rest: If you saved some tomatoes, scatter them on top for a fresh pop.
Let the frittata rest for 5 minutes before slicing so it firms up and slices cleanly.
- Serve: Garnish with extra herbs and a sprinkle of Parmesan. Cut into wedges and enjoy warm, room temp, or chilled.
Keeping It Fresh
Leftovers keep well, which makes this great for meal prep. Store slices in an airtight container in the fridge for 3–4 days.
To reheat, warm gently in a skillet over low heat or in the microwave at 50% power so the eggs don’t get rubbery. You can also enjoy it cold in a lunchbox with a side salad or fruit. For longer storage, freeze individual slices tightly wrapped for up to one month; thaw overnight in the fridge before reheating.
Health Benefits
This frittata packs a meaningful protein punch from both eggs and ricotta, helping with satiety and muscle maintenance.
Vegetables add fiber, vitamins, and minerals, supporting digestion and overall health. Using olive oil provides heart-friendly fats, and the dish is naturally lower in refined carbs. With smart swaps—like part-skim ricotta and extra veggies—you can keep it nutrient-dense without losing flavor.
Pitfalls to Watch Out For
- Watery vegetables: Zucchini and tomatoes release moisture.
Sauté them well and avoid overcrowding the pan to prevent a soggy frittata.
- Overbaking: Dry, spongy eggs happen fast. Pull it from the oven when the center is just set; it will continue to firm as it rests.
- Sticking to the pan: Use enough oil and a well-seasoned cast-iron or oven-safe nonstick skillet. Run a spatula around the edge before slicing.
- Underseasoning: Eggs need salt.
Season the veggies as they cook and the egg mixture before baking.
- Too high heat: High stovetop heat can scorch the bottom. Keep it medium to medium-low before moving to the oven.
Alternatives
- Cheese swap: Try cottage cheese instead of ricotta for a leaner option and extra protein. Crumbled feta or goat cheese add tang.
- Veggie variations: Broccoli, mushrooms, asparagus, or kale all work.
Roast heartier veg first for deeper flavor.
- Protein add-ins: Fold in cooked turkey sausage, smoked salmon, or shredded chicken for even more protein.
- Dairy-free: Use a creamy dairy-free ricotta and unsweetened plant milk. Add nutritional yeast for a cheesy vibe.
- Herb and spice twists: Try Italian seasoning, za’atar, smoked paprika, or cumin for a different angle.
- Mini frittatas: Bake the mixture in a greased muffin tin at 350°F (175°C) for 15–20 minutes for grab-and-go portions.
How much protein is in a slice?
A typical slice (one-eighth of the pan) often lands around 12–18 grams of protein, depending on your ricotta and add-ins. Using cottage cheese or adding extra egg whites can bump it higher.
Can I make this ahead?
Yes.
Cook it fully, cool, and refrigerate. Reheat gently or serve cold. You can also prep the sautéed veggies and whisk the egg mixture a day in advance, then assemble and bake fresh.
What size pan works best?
A 10–12 inch oven-safe skillet gives a nice, thick frittata that cooks evenly.
Smaller pans yield a taller frittata and may need a few extra minutes in the oven.
Do I need to drain the ricotta?
If your ricotta looks very wet, give it a quick stir and drain excess liquid. Drier ricotta helps the frittata set with a creamy, not watery, texture.
How do I know it’s done?
Look for slight jiggle in the center, puffed edges, and light golden spots. A knife inserted near the middle should come out mostly clean with just a bit of moisture.
Can I make it without an oven-safe skillet?
Yes.
Sauté veggies in a regular pan, transfer to a greased baking dish, pour the egg mixture over, and bake. You’ll skip the stovetop set step and may need a few extra minutes in the oven.
Is this good for meal prep?
Absolutely. Slice into portions, pack with a salad or roasted potatoes, and refrigerate.
It reheats well and keeps its texture if warmed gently.
Final Thoughts
This High-Protein Ricotta Veggie Frittata is the kind of recipe you’ll come back to again and again. It’s simple, flexible, and tasty at any time of day. With a short ingredient list and one-pan cleanup, it fits busy schedules without sacrificing flavor.
Make it once, tweak it to your taste, and you’ve got a reliable go-to for wholesome, satisfying meals.
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