A vegetable packed recipe from The Mall Deli in Clifton, Bristol which i found in ” The Bristol and Bath Cookbook”.
Ingredients
- 2 courgettes chopped into chunks
- 2 sweet potatoes diced and roasted ( peeling is optional)
- 200 g peas fresh or frozen
- 1/2 head broccoli thinly sliced
- 1 red onion peeled and thinly sliced
- 200 g ricotta
- 12 large free range eggs
- 330-350 g goats cheese log cut into 6 slices
- freshly chopped herbs e,g, parsley or chives
- freshly ground black pepper
- ses salt to taste
Servings:
Instructions
- Lightly oil a 23 cm cake tin and line it with greaseproof paper. Preheat oven to 160 C.
- Whisk the eggs in a mixing bowl with a little seasoning, then mix through the ricotta. Add the vegetables and herbs, Stir gently.
- Pour the mixture into the cake tin ensuring that the frittata is level and the vegetables evenly distributed. Lay the slices of goats cheese on top.
- Bake in the preheated oven for 30-40 minutes. The frittata should brown slightly and feel firm to the touch when done.
- Allow it to cool for 5-10 minutes before removing from the tin and slicing to serve.
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