Summer Tomato and Ricotta Frittata
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 180°C/160°C fan-forced. Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until just wilted. Set aside to cool slightly.
- Whisk eggs, milk and half the parmesan together in a large bowl. Season with salt and pepper. Spread mushroom mixture over base of prepared dish. Pour over egg mixture and evenly distribute vegetables. Top with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.
- Bake for 30 minutes or until golden and set. Let stand for 10 minutes. Serve warm or at room temperature scattered with basil.
Tips & Hints:
- Note: You can do this in a baking tin or a baking dish (1.5 litre/ 6-cup). Cooking time will increase slightly in a baking dish.
- Preheat oven to 180°C/160°C fan-forced. Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until just wilted. Set aside to cool slightly.
- Whisk eggs, milk and half the parmesan together in a large bowl. Season with salt and pepper. Spread mushroom mixture over base of prepared dish. Pour over egg mixture and evenly distribute vegetables. Top with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.
- Bake for 30 minutes or until golden and set. Let stand for 10 minutes. Serve warm or at room temperature scattered with basil.
Tips & Hints:
- Note: You can do this in a baking tin or a baking dish (1.5 litre/ 6-cup). Cooking time will increase slightly in a baking dish.
Nutrition Information
Per adult serving (249g)
- Energy
- 927kJ
- Calories
- 222kcal
- Protein
- 17.6g
- Fat Total
- 14.3g
- Fat Saturated
- 4.4g
- Carbs
- 4g
- Sugars
- 3.9g
- Fibre
- 2.8g
- Sodium
- 255mg
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Mark
Egg Florentine Breakfast Bake - Thank you from the UK for this lovely recipe. Would love to hear some alternative filling suggestions.
Joanna
Great breakfast - Wow this was delicious. Will make it again for lunch during the week. Highly recommend.
+ 54 star only ratings in addition to the reviews above
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