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Chargrilled vegetable and ricotta frittata
Chargrilled vegetable and ricotta frittata
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Versatile and delectable veggie frittata, perfect for any meal of the day!
Ingredients:
  • 750g (about 1 large) orange sweet potato (kumara), peeled, cut crossways into 1cm-thick slices
  • 200g baby spinach leaves
  • Olive oil, to grease
  • 400g (about 3) zucchini, thinly sliced lengthways
  • Salt & freshly ground black pepper
  • 600g fresh ricotta
  • 4 eggs, lightly whisked
  • 2 x 250g containers sour extra light cream
  • 150g Greek feta, crumbled
  • 45g (1/4 cup) drained capers, chopped
  • 4.38 gm ground cumin
  • 82.50 ml chopped fresh continental parsley
Instructions:
  • Boil sweet potato in salted water until almost tender, around 10 minutes. Transfer sweet potato to a colander using a slotted spoon. Quickly blanch spinach in the same water, drain, and refresh in cold water. Squeeze excess water from the spinach with your hands and roughly chop.
  • Preheat and oil a barbecue grill or chargrill on medium-high heat. Coat sweet potato and zucchini with 2 tablespoons of oil, season with salt and pepper, then grill each side for 3-4 minutes until charred and tender. Let them cool on a plate for 10 minutes before cutting into 1cm pieces.
  • Preheat your oven to 180°C. Grease a 22.5 x 28.5cm lamington pan with oil and line the base with non-stick baking paper.
  • Beat the ricotta with electric beaters until smooth in a large bowl. Mix in the eggs until well combined. Add sweet potato, zucchini, spinach, 125g (1/2 cup) sour cream, feta, capers, and 1 teaspoon cumin. Season with salt and pepper, then gently stir to combine.
  • Transfer the mixture into the pan and bake in the preheated oven for 50 minutes, or until the center is just set and a toothpick comes out clean. Allow it to cool completely in the pan for 1 hour.
  • Combine the remaining sour cream and cumin in a bowl, stirring in the parsley. Season with salt and pepper to taste. Chill in the fridge until needed.
  • Cut the frittata into bite-sized squares and arrange beautifully on a large serving plate or platter.
  • Before serving, generously dollop each frittata square with a spoonful of tangy sour cream blend and a sprinkle of freshly cracked pepper.

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