Roasted Vegetable And Ricotta Frittata
Ingredients
- 8 medium eggs
- 20g grated pecorino
- 1 teaspoon olive oil
- 1 cup leftover roasted vegetables
- 75g ricotta
- steamed kale to serve (optional)
Preparation
- crack the eggs into a large jug. add the pecorino, season generously, and whisk with a fork to combine.
- preheat the grill to medium. heat the oil in a 25-30cm nonstick, ovenproof frying pan. add the leftover veg and put over a medium heat to warm through. add the egg mixture and spoon over the ricotta. cook over a medium-low heat for 8-10 mins until mostly set underneath.
- place the frittata under the grill for 2-3 mins until set and turning golden. set aside to cool for at least 15 mins before turning out onto a board. serve with steamed kale.
Nutrition Profile
GI: 35 (Low)* Estimated per serving. Values may vary based on exact brands used.
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