Veggie Ricotta Frittata
9 ingredients
2 steps
Ingredients
- 1 tablespoon olive oil
- 1 leek, washed and sliced
- 2 handfuls of mushrooms, sliced
- 1 garlic clove, chopped
- 1 small butternut squash, peeled and chopped
- 5 medium eggs
- 3 tablespoons ricotta cheese
- 1 slice Emmental or other swiss cheese
- 1 pinch, salt and pepper
Directions
-
1preheat the grill/broiler. place a large frying pan over a medium heat, add the olive oil, then the leek, mushrooms and garlic. Saute for about 5 mins until the vegetables begin to color. Add the butternut squash, salt and pepper and stir to mix. Cover with a lid and cook gently until the squash is tender (about 15 mins).
-
2meanwhile whisk the eggs and 2 tablespoons of the ricotta together in a bowl. Add the egg mixture to the pan of vegetables and add little dollops of the remaining ricotta. Allow to cook over a low heat for about 6 - 7 mins until the eggs are almost set. Scatter the chopped swiss cheese on top and transfer the pan to the grill/broiler for about 3-4 mins until fully cooked and the cheese is melted.
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