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Spinach, Ricotta and Vegetable Frittata Recipe

Spinach, Ricotta and Vegetable Frittata Recipe

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Ingredients:

Serving

1 onion, finely sliced
1 tsp olive oil
1 bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces
250 g low-fat ricotta
1/4 cup pickled cornichon, chopped finely
6 eggs
2 sweet red peppers , roasted and peeled ( capsicums)

Directions:

Preheat oven to 180 degrees Celsius.
Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
Blanch the sliverbeet in boiling water for 2 minutes and set aside.
In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
Seperate the eggs and beat the whites until they form stiff peaks.
In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
Top with remaining egg.
Cook in the centre of the oven for 20-25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	253.11 Kcal (1060 kJ)
Calories from fat	142.65 Kcal
		% Daily Value*
Total Fat	15.85g	24%
Cholesterol	277.4mg	92%
Sodium	250.87mg	10%
Potassium	389.03mg	8%
Total Carbs	10.93g	4%
Sugars	5.06g	20%
Dietary Fiber	2.5g	10%
Protein	16.74g	33%
Vitamin C	79.3mg	132%
Iron	1.5mg	8%
Calcium	180.1mg	18%

Amount Per 100 g
Calories	100.48 Kcal (421 kJ)
Calories from fat	56.63 Kcal
		% Daily Value*
Total Fat	6.29g	24%
Cholesterol	110.12mg	92%
Sodium	99.58mg	10%
Potassium	154.43mg	8%
Total Carbs	4.34g	4%
Sugars	2.01g	20%
Dietary Fiber	0.99g	10%
Protein	6.64g	33%
Vitamin C	31.5mg	132%
Iron	0.6mg	8%
Calcium	71.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.