Whip up this easy frittata for a relaxed and tasty Sunday lunch, and then take the leftovers to work on Monday.
- Make peperonata: Heat oil in a large saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned.
- Add capsicum and garlic to pan. Cook, stirring occasionally, for 5 to 7 minutes or until capsicum is tender. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set aside to cool.
- Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Double line base and side with baking paper.
- Drain any excess liquid from Peperonata. Place on a baking tray lined with paper towel. Pat with paper towel to remove as much moisture as possible. Transfer to a bowl. Add basil. Toss to combine.
- Combine the ricotta, egg, cream and 1/3 cup of the parmesan in a bowl. Pour 1/2 the mixture into the prepared pan. Top with 1/2 the peperonata mixture. Pour over the remaining ricotta mixture. Top with the remaining peperonata mixture and parmesan.
- Bake for 1 hour 20 minutes or until frittata has set. Stand for 10 minutes. Carefully turn, top-side up, onto a serving plate. Sprinkle with extra basil leaves and parmesan. Cut frittata into wedges and serve with salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set