Eggless Ricotta Frittata

Eggless Ricotta Frittata

An eggless frittata probably sounds a little counterintuitive being that a frittatas are, by definition, egg bakes. Typically, eggless egg bakes are made with tofu, but that didn’t sound very appetizing to me. There’s a time and place for tofu, but I’ve tried a tofu scramble in the past and it was definitely not a success. So instead, I made this delicious Eggless Ricotta Frittata! Instead of eggs or tofu, the veggies are bound together with a mixture of ricotta, cream cheese, and parmesan and it is so flavourful and delicious. This makes a great option for a savoury breakfast full of veggies and protein, but can also be served for lunch or dinner too!

Eggless ricotta frittata

What do I need to make Eggless Ricotta Frittata?

For kitchen tools and equipment, you’ll just need a deep 9 inch pie plate and a food processor. Here’s a list of all the ingredients you’ll need:

How to Make Eggless Ricotta Frittata

Start by preheating your oven to 375°F. Heat the olive oil in a cast iron skillet on medium heat. Add the shredded potatoes, onion, and garlic to the skillet. Sauté until they begin to brown, stirring every few minutes. Add additional oil as needed to prevent sticking.

Then add the shredded carrots and chopped bell pepper to the skillet. Continue cooking until they begin to soften.

Then add the cherry tomatoes, spinach, crushed red pepper flakes, and salt and pepper to taste. I used frozen cherry tomatoes from the garden, but fresh would work just as well! Continue cooking until the spinach is wilted.

Eggless ricotta frittata

Meanwhile, in a food processor, add the ricotta, cream cheese, Parmesan, mustard, tarragon, garlic powder, salt, and pepper. Feel free to add a quarter teaspoon of turmeric too if you want the frittata to look a little more egg-like. Blend on high speed until smooth and creamy.

Transfer the veggies to a large bowl and add the cheese mixture. Stir until combined. Then transfer everything to a deep 9-inch pie plate and spread it out evenly. Bake for about 45 minutes or until the top is a deep golden brown. Remove from oven and let cool before serving.

Eggless ricotta frittata

I hope you enjoy this Eggless Ricotta Frittata! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

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Eggless Ricotta Frittata

This delicious, veggie-packed ricotta frittata is free of eggs, soy, and gluten. It makes a great savoury breakfast and can serve as lunch or dinner too!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 slices
Rachel Alexandra

Equipment

  • 9 inch pie plate deep
  • Food processor

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Heat the olive oil in a cast iron skillet on medium heat. Add the shredded potatoes, onion, and garlic to the skillet. Saute until they begin to brown, stirring every few minutes. Add additional oil as needed to prevent sticking.
  • Then add the carrots and bell pepper and continue cooking until they begin to soften.
  • Then add the cherry tomatoes, spinach, crushed red pepper flakes, and salt and pepper to taste. Continue cooking until the spinach is wilted.
  • Meanwhile, in a food processor, add the ricotta, cream cheese, Parmesan, mustard, tarragon, garlic powder, salt, and pepper. Blend on high speed until smooth and creamy.
  • Transfer the veggies to a large bowl and add the cheese mixture. Stir until combined.
  • Transfer everything to a deep 9-inch pie plate and bake for about 45 minutes or until the top is a deep golden brown.
  • Remove from oven and let cool before serving.

Notes

If you want the frittata to look a little more egg-like, add a ¼ teaspoon of turmeric to the cheese mixture.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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