Mixed vegetable frittata with onion relish

9 Ingredients

• 1 tbsp extra virgin olive oil

• 1 large leek (pale part only), sliced

• 1 cup (120g) frozen peas

• 8 eggs

• 1/2 cup (120g) low-fat ricotta, crumbled

• 1/4 cup (20g) freshly grated parmesan

• Baby salad leaves (mesclun), to serve

• Onion marmalade, to serve

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4 Method Steps

• Preheat the grill to high. Heat the oil (1 tbsp extra virgin olive oil) in a 23cm non-stick ovenproof frypan over medium heat. Add the leeks (1 large leek (pale part only), sliced) and zucchini (2 small zucchini, chopped) and fry for 6-8 minutes until tender. Stir in the peas (1 cup (120g) frozen peas) and cook for 2 minutes or until just tender.

• Meanwhile, whisk the eggs (8 eggs) with a fork until combined, then season with salt and freshly ground black pepper. Stir in ricotta (1/2 cup (120g) low-fat ricotta, crumbled) and parmesan (1/4 cup (20g) freshly grated parmesan), then add mixture to the pan with the cooked vegetables. Tip pan to spread egg mixture evenly, then cook for 10-15 minutes until almost firm.

• Place the pan under the grill for a further 5 minutes or until the frittata is golden-brown and cooked through.

• Stand frittata for 5 minutes, then turn out onto a board and slice into 8 wedges. Divide among 4 plates and serve warm with the baby salad leaves (Baby salad leaves (mesclun), to serve) and the onion marmalade (Onion marmalade, to serve).

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Better for you

Recipes with a Health Score of 6.0+