Spinach, Ricotta and Vegetable Frittata

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    onion, finely sliced
  • 1
    teaspoon olive oil
  • 1
    bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces
  • 14
    cup pickled cornichon, chopped finely
  • 2
    sweet red peppers, roasted and peeled (capsicums)
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DIRECTIONS

  • Preheat oven to 180 degrees Celsius.
  • Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
  • Blanch the sliverbeet in boiling water for 2 minutes and set aside.
  • In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
  • Seperate the eggs and beat the whites until they form stiff peaks.
  • In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
  • Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
  • Top with remaining egg.
  • Cook in the centre of the oven for 20-25 minutes.
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