Vegie, ricotta & cheddar frittata

Simple to make, this light and fluffy vegetarian frittata is the perfect casual dinner to ease you into the weekend.

Recipe «Vegie, ricotta & cheddar frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 brown onion, halved, thinly sliced, 125g broccoli, cut into large florets, 125g green round beans, trimmed, 2 zucchini, thinly sliced , 80g frozen peas, 8 eggs, lightly whisked, 375ml reduced-fat milk , 200g fresh ricotta, 2 roma tomatoes, cut into thin wedges, 100g cheddar, coarsely grated, Baby rocket leaves, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 brown onion, halved, thinly sliced 
• 125g broccoli, cut into large florets 
• 125g green round beans, trimmed 
• 2 zucchini, thinly sliced 
• 80g frozen peas 
• 8 eggs, lightly whisked 
• 375ml reduced-fat milk 
• 200g fresh ricotta 
• 2 roma tomatoes, cut into thin wedges 
• 100g cheddar, coarsely grated 
• Baby rocket leaves, to serve 

Instructions

1. Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion, stirring occasionally, for 1-2 minutes or until soft. Add the broccoli, beans, zucchini and peas, and cook, stirring, for 2 minutes or until tender.
2. Combine the egg, milk and ricotta in a bowl and season with salt and pepper. Pour over the vegetables. Reduce heat to medium-low. Lift the edge so that any uncooked egg runs underneath. Cook for 4-5 minutes or until the frittata is almost set.
3. Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Top with the tomato and cheddar. Cook under grill for a further 2-3 minutes or until puffed and set. Cut the frittata into wedges and serve with baby rocket leaves.