Ingredients
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2 tablespoons olive oil
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1 brown onion, halved, thinly sliced
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125g broccoli, cut into large florets
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125g green round beans, trimmed
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2 zucchini, thinly sliced
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80g (1/2 cup) frozen peas
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8 eggs, lightly whisked
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375ml (1 1/2 cups) reduced-fat milk
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200g fresh ricotta
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2 roma tomatoes, cut into thin wedges
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100g cheddar, coarsely grated
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Baby rocket leaves, to serve
Method
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1Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, stirring occasionally, for 1-2 minutes or until soft. Add the broccoli, beans, zucchini and peas, and cook, stirring, for 2 minutes or until tender.
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2Combine the egg, milk and ricotta in a bowl and season with salt and pepper. Pour over the vegetables. Reduce heat to medium-low. Lift the edge so that any uncooked egg runs underneath. Cook for 4-5 minutes or until the frittata is almost set.
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3Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Top with the tomato and cheddar. Cook under grill for a further 2-3 minutes or until puffed and set. Cut the frittata into wedges and serve with baby rocket leaves.
Source: taste.com.au
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