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Vegie, ricotta & cheddar frittata

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 125g broccoli, cut into large florets
  • 125g green round beans, trimmed
  • 2 zucchini, thinly sliced
  • 80g (1/2 cup) frozen peas
  • 8 eggs, lightly whisked
  • 375ml (1 1/2 cups) reduced-fat milk
  • 200g fresh ricotta
  • 2 roma tomatoes, cut into thin wedges
  • 100g cheddar, coarsely grated
  • Baby rocket leaves, to serve

Method

  • 1
    Heat 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.
  • 2
    Combine 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.
  • 3
    Preheat 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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