Summer Tomato and Ricotta Frittata
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.
- Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
- Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
- Bake for 15-18 minutes or until the egg is cooked to your liking. Serve your Mexican Eggs with coriander, avocado, sour cream, lime and tortillas.
- Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.
- Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
- Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
- Bake for 15-18 minutes or until the egg is cooked to your liking. Serve your Mexican Eggs with coriander, avocado, sour cream, lime and tortillas.
Nutrition Information
Per adult serving (508g)
- Energy
- 2670kJ
- Calories
- 638kcal
- Protein
- 24.2g
- Fat Total
- 28.6g
- Fat Saturated
- 6.2g
- Carbs
- 60g
- Sugars
- 15.9g
- Fibre
- 22.6g
- Sodium
- 1150mg
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Nacho
Huevos Rancheros is not baked eggs - Huevos rancheros is generally two tortillas filled with cheese (so like a sandwich - not folded) covered in salsa roja with fried eggs on top and usually served with frijoles
+ 5 star only ratings in addition to the reviews above
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