Goats Cheese and Vegetable Frittata (6)
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
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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