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

  1. 1
    preheat 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).
  2. 2
    meanwhile 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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