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Roasted veg and ricotta frittata recipe
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3 ratings
Garlic roasted veg and creamy ricotta give this delicious and healthy tortilla the edge. Using leftover roasted veg from the Chicken and root veg traybake, means it's super-speedy too. A winning lunch or midweek meal. See method
Ingredients
- 8 medium eggs
- 20g grated pecorino
- 1 tsp olive oil
- leftover roasted vegetables
- 75g ricotta
- steamed kale or cavolo nero, to serve (optional)
3 of your 5-a-day and a source of Vitamin D
Each serving contains
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Energy
1955kj
468kcal
23%
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Fat
20g
29%
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Saturates
6g
30%
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Sugars
26g
29%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 42.8g
Protein 27.6g
Fibre 10.7g
Method
- Crack the eggs into a large jug. Add the pecorino, season generously, and whisk with a fork to combine.
- Preheat the grill to medium. Heat the oil in a 25-30cm nonstick, ovenproof frying pan. Add the leftover veg and put over a medium heat to warm through. Add the egg mixture and spoon over the ricotta. Cook over a medium-low heat for 8-10 mins until mostly set underneath.
- Place the frittata under the grill for 2-3 mins until set and turning golden. Set aside to cool for at least 15 mins before turning out onto a board. Serve with steamed kale or cavolo nero, if you like.
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