Roasted veg and ricotta frittata recipe
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- Serves 4
- Takes 20 minutes, plus cooling
- 468 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 8 medium eggs
- 20g grated pecorino
- 1 tsp olive oil
- leftover roasted vegetables
- 75g ricotta
- steamed kale or cavolo nero, to serve (optional)
Each serving contains
- Energy
- 1955kJ 468.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 26g
of the Reference intake
Carbohydrate 42.8gProtein 27.6gFibre 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.
- See more Frittata recipes
