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Roasted veg and ricotta frittata recipe

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

Serves 4
Takes 20 minutes, plus cooling
468 calories / serving
Healthy
Vegetarian
Gluten-free

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

Energy
1955kj
468kcal 23%
Fat
20g 29%
Saturates
6g 30%
Sugars
26g 29%
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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