Spinach, Ricotta And Vegetable Frittata

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 onion, finely sliced
• 1 teaspoon olive oil
• 1 bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces
• 250 g low-fat ricotta
• 1/4 cup pickled cornichon, chopped finely
• 6 eggs
• 2 sweet red peppers, roasted and peeled (capsicums)

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
• 3 blanch the sliverbeet in boiling water for 2 minutes and set aside.
• 4 in a bowl, combine the sliverbeet, ricotta and cornichons. season to taste with salt and pepper.
• 5 seperate the eggs and beat the whites until they form stiff peaks.
• 6 in a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
• 7 lightly grease a 2-litre oven-proof casserols dish. pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
• 8 top with remaining egg.
• 9 cook in the centre of the oven for 20-25 minutes.