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Ricotta & vegetable frittata
Ricotta & vegetable frittata
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cheesy veggie dish that kids love!
Ingredients:
  • 650g fresh ricotta
  • 250ml (1 cup) milk
  • 6 eggs
  • 20.00 gm self-raising flour
  • Olive oil spray
  • 1 brown onion, halved, thinly sliced
  • 2 bacon rashers, coarsely chopped
  • 2 zucchini, trimmed, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 400g sweet potato (kumara), peeled, cut into 5mm-thick slices
  • 100g cheddar, coarsely grated
  • 1 baby cos lettuce, trimmed, leaves separated, torn
  • 50g baby spinach leaves
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • Olive oil, to drizzle
  • Balsamic vinegar, to drizzle
Instructions:
  • Combine ricotta, milk, eggs, and flour in a bowl, whisk until smooth. Heat a non-stick frying pan over medium-high heat, spray with oil. Cook onion, bacon, zucchini, and capsicum, stirring occasionally, for 5-6 minutes until tender. Transfer mixture to a bowl.
  • Prepare a pan with a light coating of oil. Sear sweet potato slices for 1-2 minutes per side until golden, then arrange them in the pan. Layer with bacon, ricotta, and cheddar. Reduce heat to medium-low and cook for 5-10 minutes until nearly set. Broil on high for 5 more minutes until fully set. Toss lettuce, spinach, and cucumber in a bowl with oil and vinegar dressing. Serve alongside the frittata.

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