Frying Pan Frittata

 

 

 

 

 

 

 

Frying Pan Frittata

Serves: 4

Frying Pan Frittata

Ingredients:

  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, finely diced
  • 1/2 long red chilli, finely diced
  • 1/4 red capsicum, finely diced
  • 4 mushrooms, thinly sliced
  • 1/2 cup baby spinach
  • 1/4 cup ricotta cheese
  • 6 eggs, lightly beaten

 

Method:

  • Heat one tablespoon of rice bran oil in a heavy based skillet over a medium heat and sauté the onion, celery and garlic for 2-3 minutes until it has softened
  • Add in the capsicum, chilli and mushrooms for another 1-2 minutes until the mushrooms start to soften
  • In a mixing bowl lightly beat the eggs and stir through the ricotta cheese until well combined
  • Add in the contents of the skillet and the baby spinach and stir until well mixed
  • Pour the mixture into the skillet and turn to medium heat and cooked for about 5 minutes until golden on the bottom
  • Remove the skillet from the stove and place under your griller at a medium-high heat and grill the top for about 3-5 minutes until the eggs are cooked through and it is golden on top.

 

Recipe Notes:

  • Picture shows served with some grilled bacon eyes
  • Store covered in the fridge to use within 2 days
  • This is not a freezer friendly recipe
  • Other vegetables that may be considered to add are; diced tomato, corn kernels, shredded kale/silverbeet, leek, grated carrot, grated sweet potato, cauliflower, broccoli.
  • You could also add shredded ham or chicken or diced bacon to the mixture also
  • If you prefer your frittata cheesy add in up to 1 cup of grated cheese into the mixture.
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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.