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Ricotta Vegetable Frittata


this kid friendly dish is packed with nutritious vegies and topped with tasty cheddar for an extra flavour hit

The ingredient of Ricotta Vegetable Frittata

  • 650g fresh ricotta
  • 250ml 1 cup milk
  • 6 eggs
  • 2 tablespoons self raising flour
  • olive oil spray
  • 1 brown onion halved thinly sliced
  • 2 bacon rashers coarsely chopped
  • 2 zucchini trimmed thinly sliced
  • 1 red capsicum seeded thinly sliced
  • 400g sweet potato kumara peeled cut into 5mm thick slices
  • 100g cheddar coarsely grated
  • 1 baby cos lettuce trimmed leaves separated torn
  • 50g baby spinach leaves
  • 1 lebanese cucumber halved lengthways thinly sliced
  • olive oil to drizzle
  • balsamic vinegar to drizzle

The Instruction of ricotta vegetable frittata

  • whisk together ricotta milk eggs and flour in a bowl heat a non stick frying pan over medium high heat spray with oil cook onion bacon zucchini and capsicum stirring for 5 6 minutes or until soft transfer to a bowl
  • spray pan with oil cook sweet potato for 1 2 minutes each side or until golden spread over pan top with bacon mixture ricotta mixture and cheddar reduce heat to medium low cook for 5 10 minutes or until almost set preheat grill on high place pan under grill cook for 5 minutes or until set combine lettuce spinach and cucumber in a bowl drizzle with oil and vinegar serve with frittata

Nutritions of Ricotta Vegetable Frittata

calories: 655 577 calories
calories: 40 grams fat
calories: 21 grams saturated fat
calories: 31 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 42 grams protein
calories: 437 milligrams cholesterol
calories: 866 25 milligrams sodium
calories: https schema org
calories: nutritioninformation

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