Summer Tomato and Ricotta Frittata
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Break eggs into a bowl. Add cream, salt and white pepper. Set aside
- Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir through tomato. Add egg mixture and cook for 2 minutes or until beginning to set. Gently stir. Cook for 1 minute and stir again or until egg is just set
- Meanwhile, heat taco shells following packet directions
- Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, diced avocado, sour cream and cheese
Tips & Hints:
- You can swap out the taco shells for soft-shell tacos or burrito wraps. For a lighter lower-carb version, simply serve in large cos lettuce cups.
- Break eggs into a bowl. Add cream, salt and white pepper. Set aside
- Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir through tomato. Add egg mixture and cook for 2 minutes or until beginning to set. Gently stir. Cook for 1 minute and stir again or until egg is just set
- Meanwhile, heat taco shells following packet directions
- Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, diced avocado, sour cream and cheese
Tips & Hints:
- You can swap out the taco shells for soft-shell tacos or burrito wraps. For a lighter lower-carb version, simply serve in large cos lettuce cups.
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Katrina
Cooking school - Tried this with the kids for cooking class. Worked out great. Good way to teach how to cook eggs too
Cathy
thank you - This was a great idea for the kids
+ 17 star only ratings in addition to the reviews above
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