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ricotta and vegetable frittata

ricotta & vegetable frittata

This frittata is packed full of goodness with a combination of great vegetables, topped with cheddar cheese or extra flavour.

ricotta & vegetable frittata ingredients serves 4:

fresh ricotta 1 1/2 lb  650 grams
milk 1 cup 250ml
eggs 6
self-raising flour 2 Tbspn  50 grams
Olive oil spray
brown onion, halved, thinly sliced 1
bacon rashers, coarsely chopped 2
zucchini, trimmed, thinly sliced 2
red capsicum, seeded, thinly sliced 1
sweet potato (kumara), peeled, cut into 5mm-thick slices 15 oz  400 grams
cheddar, coarsely grated 4 oz  100 grams
baby cos lettuce, trimmed, leaves separated, torn 1
baby spinach leaves 2 oz  50 grams
Lebanese cucumber, halved lengthways, thinly sliced 1
Olive oil, to drizzle
Balsamic vinegar, to drizzle

 

ricotta & vegetable frittata method:

  • Whisk together ricotta, milk, eggs and flour in a bowl.
  • Heat a non-stick frying pan over medium-high heat.
  • Spray the pan with oil.
  • Cook the onion, bacon, zucchini and capsicum, stirring, for 5-6 minutes or until soft.
  • Transfer to a bowl.
  • Spray pan with oil once again.
  • Cook sweet potato for 1-2 minutes each side or until golden.
  • Spread over pan.
  • Top with bacon mixture, ricotta mixture and cheddar.
  • Reduce heat to medium-low.
  • Cook for 5-10 minutes or until almost set.
  • Preheat grill on high.
  • Place pan under grill.
  • Cook for 5 minutes or until set.
  • Combine the lettuce, spinach and cucumber in a bowl.
  • Drizzle with oil and vinegar.
  • Serve with frittata.
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