Leek & Capsicum Frittata
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. In a medium ovenproof frypan, heat oil over high heat.
  2. Add leek and sauté for about 2 minutes, or until fragrant and starting to soften. Add capsicum and sauté for another 2 minutes.
  3. 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.
  4. Cook for about 4 minutes until eggs are solid and bottom of frittata is golden brown (use spatula to peek underneath).
  5. Turn on oven grill and place frypan under grill. Cook for about 3 minutes or until top is golden brown.
  6. 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