Vanilla and Bean · by Traci York
Broccoli Rabe Frittata with Pesto Ricotta Recipe
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 22%
CARBS 7G14% OF CAL
1G FIBER0G ADDED2G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 14G64% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-filled frittata with broccoli rabe, ricotta, and pesto baked until set. Works as a brunch, lunch, or dinner dish with Italian flavors.
mainamericanegg disheggs🍳 skillet🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 Tbs Extra Virgin Olive Oil (or unrefined coconut oil)
- 2 C (300g) Yellow Onion (about 1 large onion cut into 1/2 moons)
- 1 (215g) Bunch of Broccoli Rabe (or sub broccolini)
- 9 Eggs (large)
- 3/4 C (200g) Pesto-Spinach Whipped Ricotta (*see note)
- 1 tsp Fine Sea Salt
- 1/4 tsp Fresh Ground Pepper
- 1/4 tsp Crushed Pepper Flakes
- 2 tsp Fresh Garlic (minced, about two large cloves)
- 3 Tbs Grated Parmesan Cheese (see note** + more for serving)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 22%
CARBS 7G14% OF CAL
1G FIBER0G ADDED2G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 14G64% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 454mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.