SPINACH, RICOTTA AND VEGETABLE FRITTATA

Spinach, Ricotta and Vegetable Frittata image

Provided by melting pot

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 onion, finely sliced
1 teaspoon olive oil
1 bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces
250 g low-fat ricotta
1/4 cup pickled cornichon, chopped finely
6 eggs
2 sweet red peppers, roasted and peeled (capsicums)

Steps:

Preheat oven to 180 degrees Celsius.
Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
Blanch the sliverbeet in boiling water for 2 minutes and set aside.
In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
Seperate the eggs and beat the whites until they form stiff peaks.
In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
Top with remaining egg.
Cook in the centre of the oven for 20-25 minutes.

Nutrition Facts : Calories 148.3, Fat 8.8, SaturatedFat 2.5, Cholesterol 317.2, Sodium 224.1, Carbohydrate 7.2, Fiber 1.7, Sugar 4.4, Protein 10.3