Spinach, Ricotta and Vegetable Frittata |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is like a quiche without the pastry and is also a great lunch for the wheat intolerant. For dinner, serve with a fresh green salad and balsamic vinaigrette. - from Judy Davie Ingredients:
1 onion, finely sliced |
1 teaspoon olive oil |
1 bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces |
250 g low-fat ricotta |
1/4 cup pickled cornichon, chopped finely |
6 eggs |
2 sweet red peppers, roasted and peeled (capsicums) |
Directions:
1. Preheat oven to 180 degrees Celsius.
2. Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
3. Blanch the sliverbeet in boiling water for 2 minutes and set aside.
4. In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
5. Seperate the eggs and beat the whites until they form stiff peaks.
6. In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
7. Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
8. Top with remaining egg.
9. Cook in the centre of the oven for 20-25 minutes.
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