Ricotta Pasta Frittata
High protein dish and great way to use leftover lentil pasta (high in fiber and protein!)
Equipment
- 1 oven-proof skillet or Dutch oven
Ingredients
- 6 eggs
- 3 Tbsp whole milk (or unsweetened non-dairy milk for dairy free)
- 3 cups red lentil pasta cooked and cooled (any shape works)
- 1 cup Parmesan cheese grated
- 2 Tbsp thyme fresh, coarsely chopped (dried works too)
- 2 Tbsp parsley fresh, chopped (dried works too)
- 1 lemon zested
- 1 tsp garlic powder
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 2 Tbsp extra virgin olive oil
- 1 cup ricotta cheese
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the eggs and milk. Stir in the cheese, cooked pasta, thyme (leave some for garnish), parsley, lemon zest, garlic powder, salt, and pepper.
- In a 10-inch oven proof or cast iron skillet (Dutch oven works too), heat the oil over medium heat. Pour the egg mixture into the pan. Add small dollops of ricotta cheese all throughout the top of the frittata. Cook mixture undisturbed until mixture firms up on the bottom, then transfer to oven.
- Bake about 10 minutes or until top is set. Remove and serve hot or at room temperature. Garnish with additional fresh thyme, parsley, and Parmesan. Optional: chopped bacon is a delicious topping too!
Notes
Nutrition Facts (per serving):
- Calories: 409
- Fat: 22g
- Carbs: 33g
- Fiber: 5g
- Protein: 24g (15%)
- Sodium: 476mg (21%)
- Potassium: 682mg
- Vitamin A: 919IU (18%)
- Calcium: 192mg (18%)
- Folate: 44mcg (11%)
- Vitamin B12: 1.3mcg (54%)
- Selenium: 27mcg (49%)