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Oven temp 150 C

Serves 4-6

Main Dish

  • 6 large eggs
  • Sea salt & crushed peppercorns
  • 100 grams fresh ricotta cheese
  • 50 grams Parmesan cheese
  • Zest of ½ unwaxed lemon (opt)
  • ¼ clove garlic, finely grated (opt)
  • 10 grams flat parsley leaves, chopped fine
  • 10 grams basil, chopped
  • 50 grams defrosted peas (petit pois)
  • 50 grams or small handful spinach leaves
  • 2 spring onions, finely chopped
  • Dash of Udo’s Choice oil
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Paleo:use goats or sheep’s cheese
  • Vegetarian
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Method

1. Preheat oven to 150 C
2. In a medium-size mixing bowl, whisk together the eggs, ricotta, Parmesan, lemon zest, garlic and seasoning. Add rest of ingredients.
3. Heat oven proof pan over low heat. Add a little oil to the pan and rub off excess oil with kitchen paper. Pour the egg and vegetable mixture onto the pan. Cook for about one minute then cover pan with some parchment paper and tinfoil. Transfer to oven for 20-25 minutes or until cooked. Remove foil and parchment for last few minutes of cooking.
4. Serve with a nice green salad for brunch or lunchtime snack – drizzle over Udo’s Choice oil. Also good as breakfast or light supper/ lunchbox snack for kids.

Maggie's Tips

  • To make a speedier version of above frittata, cook in individual oiled muffin tins for approximately 10 minutes or until cooked.
  • Frittatas are great for using leftover vegetables, baked ham, smoked or fresh salmon, cheeses, plus any fresh herbs, etc.
  • To make smaller quantities just cut down on all ingredients. 1-2 eggs will serve 1-2 people.