Frittatas, quiches

Roast tomato and ricotta frittata

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

cooking spray oil
250g cherry tomatoes
3 eggs
3 egg whites, extra
200g low-fat ricotta
½ cup lite sour cream
2 tablespoons chopped fresh oregano
2 cloves garlic, crushed
baby rocketarugulaX leaves to serve

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Instructions

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1 Preheat oven to 200ºC. Spray a 20cm round cake pan with cooking oil, line base and side with non-stick baking paper. Place tomatoes in the pan. Cook in the oven for 10 minutes, or until slightly collapsed. Reduce oven temperature to 170°C.

2 Meanwhile, whisk together the eggs, egg whites, ricotta, sour cream, oregano and garlic until combined. Pour egg mixture over tomatoes and lightly tap the pan on the bench to evenly spread.

3 Bake for 45 minutes, until the frittata is just set. Remove from the oven and set aside in the pan for 10 minutes. Carefully turn the frittata out onto a chopping board. Cut into wedges and serve with rocket salad.

Variations

If you don't have fresh oregano on hand, use 1-2 teaspoons of the dried herb.

Make it gluten free: Ensure your ricotta and sour cream are gluten free brands.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 755 kJ

Protein 11.1 g

Total fat 12.3 g

Saturated fat 7.3 g

Carbohydrates 6.1 g

Sugar 4.8 g

Dietary fibre 1.2 g

Sodium 245 mg

Calcium 195 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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