Mediterranean Frittata with ricotta and pesto: vegetarian recipe full of flavor

Mediterranean Frittata with ricotta and pesto: vegetarian recipe full of flavor

For a dinner that does not worry at all at the time of its preparation we find the baked dishes perfect, where, while our recipe is being made alone, we can take care of other things.

This is the case of this delicious Mediterranean frittata with ricotta and pesto. A vegetarian combination that everyone will like and that will also bring us vegetables to the diet and a small portion of cereals.

Ingredients

For 4 people

  • Quinoa50 g
  • Eggs5
  • Garlic clove1
  • Basil to taste
  • Ricotta100 g
  • Chive1
  • Cherry tomato125 g
  • Salt and pepper to taste
  • Basil pesto to serve

How to make a Mediterranean frittata with quinoa and pesto

Difficulty: Easy

  • Total time50 m
  • Elaboration20 m
  • 30 m cooking

Preheat oven to 180 ° C. Cook the quinoa following the manufacturer’s instructions in plenty of salt water. Once cooked, let it cool a little.

We put the eggs and garlic in a bowl and beat them to beat. Add the basil, ricotta cheese, onion, tomatoes, salt, pepper and three-quarters of cooked quinoa. Mix.

Grease a pan or mold that can go to the oven. We add the mixture to the mold. Cover with the remaining quinoa and bake for 30 minutes or until firm and golden. We serve with pesto above.

With what to accompany the Mediterranean frittata with quinoa and pesto

As the title of the recipe says, this Mediterranean frittata with quinoa and pesto is perfectly accompanied by this Italian basil-based sauce. You can serve with it a very cold beer and you will have a perfect dinner.

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