One Bowl Ricotta & Greens Frittata
Serves 4
Ingredients
4 large eggs
250g (1 cup) ricotta cheese
40g (⅓ cup) Gruyère cheese, grated (or substitute with cheddar)
1 tbsp extra virgin olive oil
1 medium zucchini, thinly sliced with a mandoline
1 bunch asparagus, finely chopped
150g (1 cup) peas (fresh or frozen)
2 spring onions, thinly sliced
1 tsp salt
¼ tsp cracked black pepper
Method
Preheat your oven to 190°C and line a square 20cm x 20cm baking dish with parchment paper. In a large bowl, combine the eggs, ricotta, Gruyère cheese and olive oil. Mix well, then add the zucchini, asparagus, peas, spring onions, salt and pepper and stir to combine.
Transfer the mixture to the lined baking dish and bake for 45-50 minutes, or until cooked through. Cover with foil halfway through. Allow the frittata to cool for 10 minutes before slicing. Serve as is, or with crusty bread and a side salad.
