Roast tomato and ricotta frittata
(at time of publication)
- cooking oil spray
- 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
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.
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)
Total fat 12.3g
–Saturated fat 7.3g
Dietary fibre 1.2g
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