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.