This creamy, cheesy frittata is a classic dish fit for any meal of the day and is extremely versatile for a myriad of exciting flavours. Bake mini frittatas in muffin liners for a tasty addition to lunchboxes or picnics.
Classic frittata with pepper & ricotta
HANDS-ON TIME 10 min | TOTAL TIME 25 min | SERVES 8
GLUTEN-FREE | EASY
INGREDIENTS
- 8 eggs
- 1/4 cup milk
- 1/3 cup grated Cheddar
- Handful fresh basil leaves, plus extra,to serve
- 100 grams firm fresh ricotta
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
METHOD
PREHEAT oven to 220°C.
WHISK eggs, milk and Cheddar in a large jug. Season to taste.
HEAT a greased 17 cm ovenproof pan over medium heat. Add egg mixture. Cook for about 3 minutes, scraping edges of egg into the centre of the pan.
TOP with basil, ricotta and bell peppers.
COOK frittata over medium heat without stirring for 2 minutes or until the base and edges are almost set.
TRANSFER pan to the oven. Bake uncovered for 15 minutes or until set and lightly golden.
LET the frittata stand for 5 minutes. Top with extra basil leaves and serve.
Tip from the team: Use your favourite toppings for this frittata such as pumpkin & sage, blue cheese & caramelised onion, or spinach & feta – the possibilities are endless!
Bell pepper & ricotta frittata
Ingredients
- 8 eggs
- 1/4 cup milk
- 1/3 cup grated Cheddar
- Handful fresh basil leaves, plus extra,to serve
- 100 grams firm fresh ricotta
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Instructions
PREHEAT oven to 220°C.
WHISK eggs, milk and Cheddar in a large jug. Season to taste.
HEAT a greased 17 cm ovenproof pan over medium heat. Add egg mixture. Cook for about 3 minutes, scraping edges of egg into the centre of the pan.
TOP with basil, ricotta and bell peppers.
COOK frittata over medium heat without stirring for 2 minutes or until the base and edges are almost set.
TRANSFER pan to the oven. Bake uncovered for 15 minutes or until set and lightly golden.
LET the frittata stand for 5 minutes. Top with extra basil leaves and serve.
Notes
Tip from the team: Use your favourite toppings for this frittata such as pumpkin & sage, blue cheese & caramelised onion, or spinach & feta – the possibilities are endless!
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
