One Bowl Ricotta & Greens Frittata

Serves 4

Ingredients

4 large eggs

250g (1 cup) ricotta cheese

40g (⅓ cup) Gruyère cheese, grated (or substitute with cheddar) 

1 tbsp extra virgin olive oil

1 medium zucchini, thinly sliced with a mandoline

1 bunch asparagus, finely chopped

150g (1 cup) peas (fresh or frozen)

2 spring onions, thinly sliced

1 tsp salt 

¼ tsp cracked black pepper 

Method 

Step 1: Preheat your oven to 190°C and line a square 20cm x 20cm baking dish with parchment paper. In a large bowl, combine the eggs, ricotta, Gruyère cheese and olive oil. Mix well, then add the zucchini, asparagus, peas, spring onions, salt and pepper and stir to combine.

Step 2: Transfer the mixture to the lined baking dish and bake for 45-50 minutes, or until cooked through. Cover with foil halfway through. Allow the frittata to cool for 10 minutes before slicing. Serve as is, or with crusty bread and a side salad.