adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegie, ricotta & cheddar frittata
Vegie, ricotta & cheddar frittata
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Easy vegetarian frittata: light, fluffy, and ideal for a laid-back weekend dinner.
Ingredients:
  • 36.40 gm 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
Instructions:
  • In a large non-stick frying pan over medium heat, warm the oil. Sauté the onion, occasionally stirring, until softened for 1-2 minutes. Add broccoli, beans, zucchini, and peas. Stir and cook for 2 minutes until tender.
  • In a bowl, whisk together the egg, milk, and ricotta until smooth. Season with salt and pepper. Pour the mixture over the vegetables in the pan. Reduce heat to medium-low. Gently lift the edges to let any uncooked egg flow underneath. Cook for 4-5 minutes until the frittata is nearly cooked through.
  • Preheat the grill on high. Grill the frittata for 3-4 minutes until just set. Add the tomato and cheddar on top. Grill for an additional 2-3 minutes until puffed and set. Slice the frittata into wedges and serve with baby rocket leaves.

Similar Recipes