I thought I would quickly share this recipe with you, as I was impressed with this colourful little number. In fact, it will probably take me longer to upload this recipe, than it takes to make to the frittata. That is how simple it is.
Today, I had quite a few eggs remaining and had also been asked to make something light, so a frittata came to mind.
Obviously you can add whatever ingredients take your fancy, also depending on what is available in season. I am a lover of ricotta, and will add spinach to anything for a superfood hit. The roast tomatoes not only add colour but add sweet flavour, and I found these gorgeous zucchini flowers at the market, which always add a wow factor (now I am already thinking that the next frittata will include zucchini flowers, ricotta and anchovies.....hmmmm yum)!!!
What you will need:
one large onion
300g ripe cherry tomatoes
100g fresh spinach leaves
150g fresh ricotta (I used sheep`s ricotta)
handful of fresh basil leaves
three zucchini flowers
six eggs
olive oil
salt and pepper
how to make:
1: in a medium size pan add finely diced onion, salt and olive oil: fry until light and translucent. add tomatoes and cook until they become soft. add spinach to the pan and cook until wilted
2: transfer vegetable mix to a ceramic dish lined with baking paper. tear basil leaves, add zucchini flowers, and top with the ricotta
3: in a separate bowl lightly beat eggs, season with salt and pepper. pour gently over vegetables
4: place in a pre heated 180 degree oven and cook for roughly 25 minutes or until cooked
#frittata #ricotta #eggs #recipe #spinach #tomatoes #basil
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