Baked frittata with greens and ricotta

This is an extract from The Mediterranean Cook - A Year of Seasonal Eating by Meni Valle. Published by Thames and Hudson (Aust) Pty. RRP$49.99

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

¹⁄³ cup olive oil
3 spring onions, finely sliced
500g spinach (or a combination of spinach, kale and silverbeet), roughly chopped
Small handful of fresh parsley leaves, roughly chopped, plus extra leaves to serve
Small handful of fresh basil leaves, roughly chopped, plus extra leaves to serve
200g ricotta (we used reduced-fat ricotta)
8 eggs
Black pepper, to taste
Shaved parmesan, to serve

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Instructions

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1 Preheat the oven to 180°C fan-forced.

2 In a large ovenproof frying pan, heat the olive oil over medium heat, add the spring onions and sauté for 4–5 minutes until softened. Add the greens and cook for 2 minutes until they start to wilt. Remove the pan from the heat, add the herbs and stir well to combine, then spread the mixture in an even layer in the pan and dot the ricotta over the top.

3 In a bowl, whisk the eggs and season with pepper. Pour the egg over the greens and ricotta, then transfer to the oven and bake for 20–25 minutes, until the top is golden and the egg is set.

4 Remove the pan from the oven and scatter the frittata with a few extra parsley and basil leaves and a generous amount of shaved parmesan. Cut into slices and serve.

Nutrition Info (per serve)

Calories 410 cal

Kilojoules 1700 kJ

Protein 24 g

Total fat 32 g

Saturated fat 9 g

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 2 g

Sodium 382 mg

Calcium 387 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.