Packed with delicious flavours and a mix of nutritious herbs and vegetables, this frittata puts a modern spin on a traditional Italian caprese salad.
Guaranteed to be a winner, the dish is perfect for those nights when you’re not sure what to cook.
A healthy and easy product to cook, eggs have a range of health and nutrition benefits. In fact, one boiled egg contains 40% of your daily vitamin D requirements, 25% of your daily folate requirements, 12% of your daily riboflavin (Vitamin B2) requirements, and 20% of your daily selenium requirements.
They also contain vitamins A, E, B5, B12 as well as iron, iodine and phosphorus. A great source of quality protein, a single egg contains about 6.3 grams of protein.
Australians consume 17 million eggs every day with farmers producing a staggering 6.22 billion eggs (518.1 million dozen eggs) in the 2018/9 financial year.
Predominantly grown in New South Wales, Victoria and Queensland, farmers work around the clock to supply a range of eggs and egg products to suit everyone.
Keep these facts in mind when you get cracking on your frittata!
- 1 tbsp olive oil
- 250g mini roma tomatoes, halved
- 6 sprigs oregano
- Salt and pepper, to season
- 4 cups baby spinach leaves
- 8 eggs
- ½ cup single cream
- ½ cup finely grated parmesan, plus extra to serve
- 1 cup (240g) ricotta
- Basil leaves, to serve
Preheat oven to 220°C (200°C fan forced).
Heat oil in a 25cm non-stick oven proof frying pan over medium heat. Add the tomato, oregano, salt and pepper and cook, stirring, for 1 minute. Add the spinach and cook for 30 seconds, or until wilted.
Whisk together the eggs, cream, Parmesan, salt and pepper and pour into the pan. Move the mix around gently with a spatula to cover the base underneath the tomato mixture. Spoon over the ricotta.
Transfer to oven and cook for 20-25 minutes or until golden and set. Set aside for 5 minutes to cool slightly.
Scatter with basil leaves and the extra Parmesan to serve.
Find more great facts about Australian eggs and delicious recipes via Australian Eggs.