Roast tomato and ricotta frittata

Instructions

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.