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Peperonata and ricotta frittata
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Prepare a simple frittata for a delicious Sunday lunch, perfect for Monday leftovers.
Ingredients:
  • 1 large brown onion, thinly sliced
  • 2.40 gm salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 2 garlic cloves, finely chopped
  • 3 ripe roma tomatoes, roughly chopped
  • 20.00 ml red wine vinegar
  • 82.50 ml roughly chopped fresh basil leaves, plus extra leaves to serve
  • 400g fresh ricotta, crumbled
  • 8 eggs, lightly beaten
  • 166.65 gm pure cream
  • 125.00 ml grated parmesan, plus extra to serve (see note)
  • Salad, to serve (see note)
Instructions:
  • In a large saucepan over medium-low heat, slowly heat oil until shimmering. Add the onion and a pinch of salt, stirring occasionally, for about 10 minutes until the onion is soft but not browned.
  • Sauté capsicum and garlic in a pan until capsicum is tender, about 5 to 7 minutes. Add tomato and continue cooking until soft and pulpy, about 12 to 15 minutes. Stir in vinegar, then allow the mixture to cool off the heat.
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm round cake pan that is 6cm deep and double line the base and sides with baking paper.
  • Drain any excess liquid from the Peperonata, then place it on a baking tray lined with paper towel. Gently pat it with more paper towel to remove as much moisture as possible. Transfer the Peperonata to a bowl and add fresh basil, tossing to combine.
  • Mix together the ricotta, egg, cream, and 1/3 cup of parmesan in a bowl. Spread half of the mixture into the prepared pan. Layer half of the peperonata mixture on top. Add the rest of the ricotta mixture, followed by the remaining peperonata mixture and a sprinkle of parmesan.
  • Bake the frittata for 1 hour and 20 minutes until set. Let it stand for 10 minutes, then carefully invert onto a serving plate. Sprinkle with extra basil leaves and parmesan, slice into wedges, and serve with salad.

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