Simple to make, this light and fluffy vegetarian frittata is the perfect casual dinner to ease you into the weekend.
Ingredients
- 2 tablespoons 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
Method
- Step 1Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, stirring occasionally, for 1-2 minutes or until soft. Add the broccoli, beans, zucchini and peas, and cook, stirring, for 2 minutes or until tender.
- Step 2Combine the egg, milk and ricotta in a bowl and season with salt and pepper. Pour over the vegetables. Reduce heat to medium-low. Lift the edge so that any uncooked egg runs underneath. Cook for 4-5 minutes or until the frittata is almost set.
- Step 3Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Top with the tomato and cheddar. Cook under grill for a further 2-3 minutes or until puffed and set. Cut the frittata into wedges and serve with baby rocket leaves.
- Vegetarian
Nutrition
2090 kj
Energy
35g
Fat Total
14g
Saturated Fat
6.5g
Fibre
34g
Protein
13g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Broccoli & blue cheese frittata: Omit the beans and zucchini. Increase broccoli to 300g. Add 100g blue cheese, crumbled, with the cheddar in step 3.
Salmon & broccoli frittata with dill: Omit the beans. Add a 415g can pink salmon, drained, flaked, and 2 tbs chopped fresh dill with the ricotta in step 2.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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