Tomato and Ricotta Frittata


Serves 2-3

  • 400g cherry vine tomatoes
  • 6 large eggs
  • 5 egg whites
  • 4 jarred roasted red peppers in brine, chopped
  • Salt and pepper
  • 150g ricotta
  • 45g parmesan or hard cheese, finely grated
  • 20g butter


Preheat the grill to a medium heat. Lay the tomatoes on a foil-lined tray and grill for 12-15 minutes until soft and sticky. Set aside to cool.

Whisk the the eggs, egg whites and peppers together in a large bowl and season with salt and pepper.

Melt the butter in a deep frying pan, pour the eggs into the pan then gently shake the pan and pull the eggs into the middle as they start to set. As the eggs begin to set, dot the tomatoes and ricotta over the top, folding them into the egg mix slightly as you go. Sprinkle the parmesan over the top then slide the pan under the grill. Cook for 2-3 minutes until the top of the frittata is golden brown and the eggs are just set. Remove from the grill and leave to cool slightly before slicing and serving.

  • Family friendly
  • Good on the go
  • Good for batch cooking

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