This kid-friendly dish is packed with nutritious vegies and topped with tasty cheddar for an extra flavour hit.
Ingredients
- 650g fresh ricotta
- 250ml (1 cup) milk
- 6 eggs
- 2 tablespoons 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
Method
- Step 1Whisk together ricotta, milk, eggs and flour in a bowl. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook onion, bacon, zucchini and capsicum, stirring, for 5-6 minutes or until soft. Transfer to a bowl.
- Step 2Spray pan with oil. Cook sweet potato for 1-2 minutes each side or until golden. Spread over pan. Top with bacon mixture, ricotta mixture and cheddar. Reduce heat to medium-low. Cook for 5-10 minutes or until almost set. Preheat grill on high. Place pan under grill. Cook for 5 minutes or until set. Combine lettuce, spinach and cucumber in a bowl. Drizzle with oil and vinegar. Serve with frittata.
- Low carb
- Lower gi
Nutrition
2743 kj
Energy
40g
Fat Total
21g
Saturated Fat
4g
Fibre
42g
Protein
437mg
Cholesterol
866.25mg
Sodium
18g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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