Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Red pepper and goat's cheese frittata
Sweet roasted pepper and a little goat's cheese in a tender frittata.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the bake time in a 20 cm pan
- Photograph the finished frittata
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 315 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- roasted red peppers from a jar. Jarred peppers are packed in brine and can contain sulphites; check the label.
- soft goat's cheese. Some goat's cheese is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan).
Warm the oil in a 20 cm ovenproof non-stick frying pan over medium heat. Add the spinach and stir for 1 to 2 minutes, until wilted and any liquid has bubbled away. Spread it evenly across the pan.
Whisk the eggs with the cottage cheese, then stir in the peppers. Pour into the pan and dot small pieces of the goat's cheese over the top.
Cook on the hob for 2 minutes, until the edges start to set, then move the pan to the oven and bake for 15 to 20 minutes, until puffed and set in the centre.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Take the pan out with an oven glove, as the handle will be hot. Leave for 5 minutes, then loosen the edges and cut in half.
The useful detail
Drain roasted peppers thoroughly before adding them. Pat them dry with paper towels as well: brine left on them runs into the eggs and leaves the frittata wet underneath.
Make it work for you
One serving is Half the frittata, from a 20 cm pan. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Feta instead of goat's cheese
Saltier and firmer; it holds its shape in the egg.
Per serving: about the same energy, about 1 g less protein, about the same fat.
Low-fat cottage cheese
Makes no noticeable difference once baked.
Per serving: about 10 kcal less, about the same protein, about 1 g less fat.
A red pepper you roast yourself
One large pepper, about 200 g, roasted until soft and then peeled. Sweeter than jarred, and without the brine. Calculated from the raw pepper's weight.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lighter egg dish with no bread or potato, so it suits a smaller appetite. Sodium is not calculated, because the brine the jarred peppers are packed in is not in their record.
| Energy | 315 kcal |
|---|---|
| Protein | 25 g |
| Fat | 20 g |
| of which saturates | 8 g |
| Carbohydrate | 9 g |
| of which sugars | 5 g |
| Fibre | 2 g |
| Sodium | not calculated |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| spinach | 60 g | FDC 168462Spinach, raw | 14 kcal | 1.7 g |
| eggs | 225 g | FDC 171287Egg, whole, raw, fresh | 320 kcal | 28.1 g |
| cottage cheese | 100 g | FDC 172179Cheese, cottage, creamed, large or small curd | 98 kcal | 11.1 g |
| roasted red peppers from a jar | 150 g | FDC 2710799Red pepper, cooked, as ingredientCalculated as plain cooked red pepper, FoodData Central's closest record. Jarred peppers are packed in salted brine that the record does not include, so sodium is left uncalculated for any recipe that uses them rather than shown too low. | 50 kcal | 1.5 g |
| soft goat's cheese | 40 g | FDC 173435Cheese, goat, soft type | 106 kcal | 7.4 g |
| Whole recipe | Divided by 2 | 627 kcal | 49.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Refrigerate within 2 hours of cooking. Eat within 3 to 4 days, cold or reheated.
- In the freezer
- Freeze in wrapped portions. Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout in the centre.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian