Nutritious and delicious with a decent boost of calcium and protein, our Ricotta Frittata is light yet satisfying. Serve it with some crusty sourdough and a side salad for a complete meal.
Serves: 4
Time: 40 minutes
Ingredients
- 1/2 cup cream
- 6 eggs
- 25g butter
- 3 spring onions, chopped
- 1 cup ricotta cheese
- 1/2 cup basil leaves, torn
Method
In a bowl, add the eggs and cream, and season with salt and pepper. Whisk until well combined. In a frypan, melt the butter over low heat. Add the egg mixture, but do not stir. Cook for five minutes, then top with ricotta and cook for a further 15 minutes. Next, place the frypan under a hot grill and cook until the egg sets and the top is golden, about five minutes. Sprinkle with spring onions and basil leaves before serving. Serve with a side salad and some crusty sourdough bread.