After working in the garden in early July, on a lovely sunny Australian winter's day, until it became too cold to say out of doors, I was eager for a fast, filling and warming meal, utilising my garden harvest of spring onions, parsley, and baby carrots. Eggs are my favourite for fast food, and today's menu choice was a vegetable and ricotta cheese frittata.
4 eggs, lightly whisked
1 large garlic clove, crushed
2 green capsicum OR 2 grated green capsicum.
200g fresh ricotta cheese very coarsely broken up
Salt & freshly ground black pepper
2 teaspoons olive oil
10 cherry tomatoes, halved
2 green shallots or spring onions chopped
1/2 cup loosely packed small fresh basil leaves
200g grated tasty cheese
I served the baby carrots raw.
Dish Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to "fried". Wikipedia
The salmon rose from the author and artist's garden.
Lightly saute the capsicum in oil if using.
Whisk the egg and garlic together in a large bowl.
Gently fold in the green capsicum or zucchini and ricotta, and season with salt and pepper. fold through green shallots and basil.
Heat the oil in a non-stick frying pan over medium heat.
Pour in egg and veg mixture.
Sprinkle tomatoes on top then grated cheese
Fry gently for 5-10 minutes or until frittata is set around the edge but still runny in the centre.
Cook under preheated grill, about 6cm from the heat source, for 4 or 5 minutes or until golden brown and just set.
We served it with some pan fried Lebanese lamb kibbeh and leftover rice salad made from
- Red, black and brown rice salad combo cooked
- orange juice
- segments of 1 orange
- 1 tablespoon balsamic vinegar
- salt and pepper
This blog's sponsors is author Ryn Shell.