Frittatas are a fantastic light food option for any time of the day, or a quick and satisfying meal on the hop. They are one of the most versatile dishes around as lots of different vegetables or herbs can be added, depending on your mood or the contents of your fridge. This frittata is something really special — aromatic and delicious from the first bite. You’ll need a large, non-stick, ovenproof frying pan; cast-iron is a good option. Enjoy the frittata fresh out of the oven or serve with a crunchy green leaf salad simply dressed with lemon juice and extra-virgin olive oil.
Makes: 1 frittata
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2½ tbsp extra-virgin olive oil
- 3 large onions, sliced
- 1 tbsp chopped rosemary leaves
- 8 eggs
- Salt & pepper, to season
- ½ cup ricotta
Method
- Heat 2 tbsp olive oil in medium frying pan.
- Sauté onion and rosemary over low heat until onion is sweet and browned, about 8–10 mins.
- Whisk eggs lightly in a bowl, then season with sea salt and freshly ground black pepper.
- Scrape caramelised onion into bowl and stir to combine.
- Wipe frying pan clean with paper towel, add remaining olive oil and place over very low heat.
- Pour egg and onion mixture back into pan and stir in ricotta, cooking for about 8 mins, or until eggs are no longer runny.
- For puffy top, place frittata under preheated grill for a few minutes, until it’s puffed, golden and crisp.
- To serve, gently slide spatula underneath frittata to loosen, then turn out onto warm plate. Cut into slices and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
