Take your frittata up a notch and make your frittata in a cake tin. This recipe allows for layers of vegetables and is an excellent alternative to keep special events healthy.
Ingredients
600g sweet potato, peeled and cut into 2cm dice
1 red capsicum, cut into 2cm chunks
1 leek, white part only, cut into 1cm thick slices
2 tablespoons olive oil
Salt and pepper
60g baby spinach leaves
10 eggs
375g smooth ricotta
½ cup (50g) grated parmesan
1 cup (110g) grated cheese
1 clove garlic, crushed
⅓ cup (80ml) thickened cream
Rocket salad and spicy tomato chutney, to serve
Method
Preheat oven to 220°C/200°C (fan-forced). Grease and line the base and sides of a round 23cm (base measurement) springform cake tin
Combine sweet potato, capsicum and leek in a large roasting pan. Drizzle with olive oil and season with salt and pepper. Bake 30 minutes. Remove from oven. Toss baby spinach through warm vegetables to wilt. Set aside to cool slightly
Whisk together eggs and season with salt and pepper. Whisk in ricotta, parmesan, garlic, cream and half the cheese
Spoon half the vegetables into prepared pan and pour over half the egg mixture. Repeat with remaining vegetables and egg. Sprinkle with the remaining cheese
Reduce oven temperature to 200°C/180°C (fan-forced) and bake for 60-70 minutes. Cover the top with foil if browning too much. Remove from oven when the centre is just a little wobbly. Stand for 10-15 minutes before removing from the tin and serving. Serve with rocket salad and spicy tomato chutney
Tips & Hints
This recipe is a great way to use up leftover vegetables from your roast dinner or clear out the crisper at the end of the week
Use any vegetables such as potato, pumpkin, zucchini, asparagus and fennel
Frittata can be made 2 days in advance. Cover and refrigerate. When ready to serve, warm in a low oven covered with foil until warmed through
