Frittata with Ricotta and Mixed Greens

Frittata with Ricotta and Mixed Greens Photo: Andrew McCaul; Stylist: Marina Malchin


  • 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 medium red onion, finely diced
  • Pinch of red pepper flakes
  • 1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens)
  • 10 large eggs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon salt, divided
  • 1/2 plus 1/8 teaspoon freshly ground black pepper, divided
  • 1 tablespoon red-wine vinegar
  • 8 ounces part-skim ricotta
  • 1 cup fresh basil leaves
  • 3/4 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • 1 clove garlic, chopped
  • 1 tablespoon pine nuts


  1. Preheat oven to 350°.

  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sautéed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.

  3. In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.

  4. In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).

  5. To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.

  6. Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto.

    Prep: 15 minutes; Cook: 40 minutes; Total time: 55 minutes. This recipe gets extra flavor from fresh pesto, so you won’t want to skimp on the basil.
  • Yield: Makes 8 servings (serving size: 1 wedge frittata with 1 1/2 tablespoons pesto)

Nutritional Information

Calories per serving: 280
Fat per serving: 22g
Saturated fat per serving: 5.4g
Monounsaturated fat per serving: 12.3g
Polyunsaturated fat per serving: 3.1g
Protein per serving: 14g
Carbohydrate per serving: 8g
Fiber per serving: 2g
Cholesterol per serving: 242mg
Iron per serving: 3mg
Sodium per serving: 347mg
Calcium per serving: 209mg

This Recipe Is

Bobby Flay