Vegie frittata with spinach salsa verde

Instructions

1 Place eggs in a large mixing bowl, whisking to combine. Add the ricotta and two thirds of the parmesan, whisking to combine. Add the vegetables and season, mixing well to combine.

2 Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Pour the mixture into the pan, swirling to cover the base, then sprinkle over remaining parmesan and season with freshly ground black pepper. Reduce heat to medium-low and cook for 8–10 minutes, or until the base is set. Place pan under grill and cook for a further 3–5 minutes, or until the frittata is golden and cooked through.

3 Meanwhile, to make spinach salsa verde, place all ingredients and ¼ cup water in a food processor and process until smooth. Season to taste.

4 Cut the frittata into wedges and divide among four serving plates. Drizzle over spinach salsa verde and season with freshly ground black pepper. Serve garnished with extra baby spinach.