It's been a little while since I shared this Broccoli Feta Fritatta here, but I think this new recipe might take the cake for my new favourite. Frittatas are a go-to when there are veggies that need to be used in the fridge, and they are always enjoyed by the whole family, whether fresh out of the oven or for cold or re-heated leftovers. Using ricotta mixed into the eggs creates a light texture I love and also seems to mellow some of the strong egg flavour I am not always in love with. Use any greens here (chard or spinach or kale will all be delicious), and try it with or without the added cheese on top. I especially love the addition of roasted potatoes in this version, which creates another step admittedly, but it's easy enough to do this beforehand a few days in advance. It really makes a meal out of this dish!
I originally shared this Broccoli & Lemon Zest Pesto recipe on the blog many years ago, and I must admit I do get a kick out of re-visiting old recipes. This time around I think it's nicer with added parmesan, but certainly feel free to omit this added cheese if you like.
Roasted Potato Frittata with Broccoli Pesto2 tbsp olive oil
1 medium red onion, chopped
2 tsp salt, divided
1 large yellow potato, cut and roasted*
1 bunch green kale, chopped (thick stems removed)
1 fresh jalapeno pepper, chopped
1/2 cup milk
1 cup ricotta
1 cup sharp cheddar cheese, grated
Pre-heat the oven to 375 degrees. In a large oven-proof pan (cast iron or a shallow dutch oven), heat the olive oil on medium-high heat and add the red onion and 1 tsp of the salt. Cook for 5 minutes, stirring. Add the chopped kale and jalapeno to the pan and cook until the kale is wilting, about 3 more minutes.
Crack the eggs into a bowl and whisk to break up the yolks. Stir in the milk and remaining tsp of salt and whisk again. Add the ricotta and very gently fold it into the eggs to break it up. When the veggies are ready, pour the egg and ricotta mixture into the hot pan (with the heat still on!), stirring the ricotta immediately after pouring it in to further spread it out and break up any large pieces.
Top the egg and veggie mixture evenly with the roasted potatoes, followed by the grated cheddar. Cook on the stove for 8 minutes or so, until the edges are starting to set. Bake in the oven, uncovered, until the cheese is browning, 30-35 minutes. Enjoy warm or at room temperature topped with broccoli pesto. If you prefer less spice, omit the jalapeno pepper or remove the seeds before using.
*To roast potato in advance, chop into cubes and toss with 1-2 tsp of olive oil. Lay on a flat baking tray and roast at 400 degrees for 25-30 minutes, or until brown. Toss here and there to ensure even cooking.
Broccoli Pesto1 large broccoli crown (or 2 smallish ones), washed and chopped (about 2 – 2.5 cups chopped)
1/3 cup pumpkin seeds
1 clove garlic (optional)
1 tsp salt
4 tbsp lemon juice
1 tsp lemon zest
3 tbsp olive oil
3/4 cup fresh parsley
1/4 cup fresh basil leaves
1/4 cup grated parmesan
Start by putting up some water to boil in a small saucepan and steam the broccoli for 2-3 minutes until bright green and tender, but not mushy. Once cooked, remove the broccoli from the heat and set aside.
Roast the pumpkin seeds in a 350-degree oven for 2-3 minutes until turning brown and fragrant. Prepare the lemon juice, lemon zest, & fresh herbs and set aside. Once the seeds are toasted, remove from the oven and add them directly to the blender warm with all of the ingredients. The mixture might need some agitation with a spatula to get going but should get going to a nice bit of pureeing in little time. Blend on high until well mixed.