Broccoli, Ricotta & Tomato Frittata
Prep
15 MIN
Total
1 HR
Servings
6 Servings
There’s no tricky flipping required with this one-pan wonder. Simply add your ingredients and bake. Try using buckwheat flour in place of plain flour.
Ingredients
1
tbsp
Extra Virgin Olive Oil, extra for serving
3
cups
(250g) Broccoli, Florets & Stem Chopped
1
Garlic Clove, Crushed
1/2
tsp
Chilli Flakes (optional)
to taste
Salt Flakes
to taste
Cracked Pepper
6
Large Free-Range Eggs
3
Spring Onions, Chopped
1/2
can
HEINZ Big Red Condensed Tomato Soup
200
g
Fresh Ricotta
2/3
cup
(100g) Plain Flour
40
g
Grated Parmesan, extra to serve
-
Fresh Basil, Mint And Rocket Leaves, to serve
-
Lemon Wedges, to serve
Instructions
Step 1
Preheat oven to 180°C/160°C fan-forced. Pour oil into 1L capacity baking dish. Add the broccoli, garlic, chilli flakes, salt and pepper. Toss broccoli to coat evenly. Roast 10 minutes, then set aside to cool.
Step 2
Meanwhile combine the eggs, spring onion, ½ cup of HEINZ Big Red, ricotta, the flour and parmesan. Season with salt and pepper. Stir until the mixture just comes together, then pour over the broccoli. Bake 30-35 minutes, or until the egg is set through to the centre. Cool slightly.
Step 3
Meanwhile, heat another ½ cup Heinz Big Red. Pour over the frittata, then top with extra parmesan and shredded herbs to finish. Serve with rocket, dressed with lemon juice & extra virgin olive oil.
Serving suggestion: spoon the batter into a 6-hole silicon muffin tray for individual frittatas.
Great for lunchboxes (just skip the extra soup and garnish).
**Keeps refrigerated for 3 days.
