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Broccolini, Zucchini and Ricotta Frittata

Broccolini, Zucchini and Ricotta Frittata

Starter

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 tablespoon olive oil
  • 1 bunch broccolini cut into thirds
  • 1 cup frozen baby peas
  • 2 small zucchinis, cut thin rounds
  • 1 onion, sliced
  • 8 free range eggs
  • 300 ml thickened cream
  • pinch nutmeg
  • 50 g parmesan, freshly grated plus extra to serve
  • 250 g ricotta
  • Zest of lemon
  • Mint, to garnish
  • Salt and pepper

Preparation

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1. Pre heat the oven to 180C. 2. Bring a pot of water to the boil and add the broccolini pieces. When the water comes back to the boil, add the peas and cook for 1 minute. Drain and pat dry with paper towel. 3. Whisk the eggs with the cream, nutmeg and salt and pepper. 4. Add oil in a 28cm non-stick ovenproof pan over a medium heat and add the onion and zucchini. Season with salt and pepper and fry until lightly caramelised. Now add the peas and broccolini and toss to coat everything then spread out evenly. Reserve a few spoonfuls of the vegetables to garnish later. 5. Pour the egg mixture over vegetables and then dollop over chunks of ricotta and sprinkle over parmesan. Once the egg has begun to set, gently use a spatula to push the sides in and allow some of the runny mixture to move to the edges and begin to cook. 6. Place in the oven and cook 10-12 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, before flipping onto a plate. 7. Garnish with reserved vegetables and a sprinkle, some freshly cracked pepper, a drizzle of extra virgin olive oil and extra parmesan.

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