| Servings | serves |
Ingredients
- 2 teaspoons Olive Oil
- 1 Leek washed, halved lengthways, sliced into thin half-moons
- ½ Red Capsicum diced
- 4 Eggs
- ½ cup Ricotta Cheese
- ¼ teaspoon Sea Salt
- Black Pepper Freshly ground , to taste
Ingredients
| |
Instructions
- In a medium ovenproof frypan, heat oil over high heat.
- Add leek and sauté for about 2 minutes, or until fragrant and starting to soften. Add capsicum and sauté for another 2 minutes.
- Whisk eggs, ricotta, salt and pepper in a bowl. Add egg mixture to frypan. Lower heat to medium and cook, stirring constantly and scraping eggs from bottom and sides of pan with a spatula. When eggs start to solidify (after about 1 minute), stop stirring and use spatula to smooth out top.
- Cook for about 4 minutes until eggs are solid and bottom of frittata is golden brown (use spatula to peek underneath).
- Turn on oven grill and place frypan under grill. Cook for about 3 minutes or until top is golden brown.
- Cut frittata into 4 wedges and serve.
Recipe Notes
Per serve: (2 wedges): 1138 kilojoules, 17g fat (6g saturated), 432mg sodium, 12g carbohydrates, 1g fibre, 17g protein
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