Ricotta, broccoli, & new potato frittata recipe | Good Food
Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day
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Cooking tools:
- Grill
- Nonstick skillet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Pitcher
- Mixing bowl
- Measuring spoon
- Spoon
- Stove
- Plate
- Airtight container
Ingredients
- 100g new potatoes
- 200g long-stem broccoli
- 200g green beans trimmed and halved
- 400g can mixed beans drained
- 3 tsp rapeseed oil
- 2 garlic cloves crushed
- pinch of chilli flakes cumin seeds or fennel seeds
- 4 large eggs
- 50g ricotta
- 1 tsp sherry vinegar
- ½ small bunch of basil roughly chopped (optional)
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