A frittata packed full of mushrooms, yellow squash and creamy ricotta, it’s so delicious it’s great for breakfast or serve it with a side salad for brunch or dinner.
Ricotta frittata, ricotta frittata, ricotta frittata…say that 5 times fast. Haha. I love frittata’s, which makes sense coming from an egg lover. But aside from the eggs, I like that you can sneak all sorts of vegetables in them, and my
husband is kids are none the wiser. Yellow squash is the perfect vegetable to hide in eggs. I grate it with a cheese grater, and because the color is the same the squash blends right in without really even changing the taste. This is also a great trick if you’re not really a veggie lover, but are looking to add nutrients to your diet.
Lately I’ve been tracking my macros using My Fitness Pal app. I have used the calculator at iifym.com to figure out what my food intake should look like according to my current goals. I’ve been doing this for a couple weeks now and I’m starting to really like it. I’ll eventually do a review and deep explanation of what I’m doing. But, for now, why I’m even writing this is because I’m going to start adding more information into my recipes, including how much food weighs, especially if a recipe gives a volumetric measurement for non-liquids, which is not accurate at all. I’ve had commenters ask for this info, and I’m assuming it’s because they’re doing something similar.
What I really like to do is whip up a frittata as a part of my weekly meal prep. It makes breakfast time as easy as 1 minute in the microwave, which is exactly what my 15 year old did this morning. She has to catch the bus so early the rest of us are just barely rolling out of bed. Find the recipe below to print, or hover over any picture to pin.
Nutritional Breakdown (per serving, recipe makes 4) *note, this data will vary slightly depending on different brands of food you purchase*
- 1 tsp avocado oil
- 2 shallots (60 g), thinly sliced
- 8 oz baby bella mushrooms, sliced
- 1 small yellow squash (100 g), grated
- 2 garlic cloves, pressed
- 1 C ricotta cheese (150 g)
- 4 eggs
- 2 C egg whites
- 1 handful of arugula
- Preheat oven to 400 deg F.
- In a 9 in cast iron skillet, over medium-high heat, warm oil. Gently stir in shallots and allow them to cook until browned, stirring occasionally.
- Stir in mushrooms and yellow squash, adding a dash of salt and pepper to taste.
- When mushrooms begin to soften, stir in garlic and allow to cook for several seconds until it becomes fragrant.
- In a separate bowl, with a fork, stir together the cheese, eggs and egg whites.
- Stir egg mixture into the vegetable mixture in the skillet. Turn off burner on stove.
- Top mixture with arugula. Gently press arugula down into the egg mixture.
- Bake frittata for 20-30 min, until the egg is cooked thoroughly and top is no longer wiggly.