In her upcoming book The Mediterranean Cook: A Year of Seasonal Eating, out on April 9, 2024, Australian-Greek food writer Meni Valle presents 75 vegetarian recipes in what she calls “an ode to the Mediterranean diet.” This recipe is open to customization: “The humble frittata is a canvas for so many flavours and a wonderful way to use up leftover veg in your fridge and pantry,” writes Valle. “Some of my favourite combinations include broccoli and feta; cauliflower; red peppers and spinach; mushrooms and herbs; tomatoes, basil and mozzarella; asparagus; or even the simple, but classic, potato and egg. There are so many wonderful variations!”
Baked Frittata With Ricotta and Greens
Meni Valle's customizable recipe for a veggie omelet with ricotta cheese and herbs.
Ingredients
- ⅓ cup olive oil
- 3 scallions finely sliced
- 500 g (1 lb 2 oz) spinach (or a combination of spinach, kale and Swiss chard) roughly chopped
- 1 small handful parsley leaves roughly chopped, plus extra leaves to serve
- 1 small handful basil leaves roughly chopped, plus extra leaves to serve
- 7 oz (200 g) ricotta
- 8 eggs
- salt and pepper to taste
- shaved parmesan to serve
Instructions
- Preheat the oven to 350°F (180°C) fan-forced.
- Heat the olive oil in a large cast-iron frying pan over medium heat, add the spring onion and sauté for 4 to 5 minutes, until softened. Add the greens and cook for 2 minutes or 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.
- In a bowl, whisk together the eggs and season well with salt and pepper. Pour the egg over the greens and ricotta then transfer to the oven and bake for 20 to 25 minutes, until the top is golden and the egg is set.
- 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.
