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.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the potatoes and cut them into thin slices, about 1/8-inch thick.

Step 3

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.

Step 4

While the potatoes are cooking, peel and finely mince the garlic cloves.

Step 5

In a medium mixing bowl, whisk the eggs with the milk, salt, and black pepper until fully combined.

Step 6

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.

Step 7

Return the cooked potato slices to the skillet, spreading them out evenly to create a base layer.

Step 8

Pour the egg mixture over the potatoes, tilting the skillet slightly to ensure the eggs coat everything evenly.

Step 9

Dollop the ricotta cheese over the top of the eggs in small, even spoonfuls, then scatter the rocket (arugula) evenly over the top.

Step 10

Sprinkle the grated Parmesan cheese over everything.

Step 11

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.

Step 12

Carefully remove the skillet from the oven. Let the frittata cool for 5 minutes before slicing into wedges and serving.

Step 13

Enjoy your Rocket Ricotta and Potato Frittata warm or at room temperature.

Nutrition Facts

Serving size	(31316.4g)

Amount per serving	% Daily Value*
Calories	47102.3

Total Fat 3368.5g	0%
Saturated Fat 2124.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 19881.4mg	0%
Sodium 37460.4mg	0%
Total Carbohydrate 1950.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 82.9g
Protein 3630.2g	0%

Vitamin D 266.2IU	0%
Calcium 128296.4mg	0%
Iron 84.7mg	0%
Potassium 33710.5mg	0%

*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.

Source of Calories

Fat: 57.6%

Protein: 27.6%

Carbs: 14.8%