One of the most delicious and savoury additions to a weekend brunch, lunch or even quick week-night dinner are eggs. They are a perfect source of protein, nourishing, delicious, healthy and so versatile. I love a good fritatta because I can combine veg and protein in one skillet. Serve with a side of toasted sourdough and your meal is complete!
2 cups broccoli
1 onion or leek, diced
2 tablespoons olive oil
1 red bell pepper, diced
1 cup sliced mushrooms
pinch of sea salt and pepper
12 large eggs
1 cup ricotta cheese
1 cup sour cream
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup fresh basil (save some for garnish)
2 cups chopped baby spinach
1-2 cups crumbled goats cheese (depending on how cheesy you want it, the more the better)
01. Preheat the oven to 350F. Grease a deep 9 x 13-inch baking dish or a 12-inch skillet and set aside.
02.Make the veggie filling: cut the broccoli into small florets and steam until tender, then let cool.
03. At the same time, sauté the onion or leak in olive oil for 3-4 minutes over medium heat. Add the mushrooms and peppers, and season with salt and pepper. Keep sautéing until tender.
04. Make the custard: while the veggies are cooking, whisk (or blend in a blender) the eggs with ricotta, sour cream, salt and pepper.
05. Assemble the frittata: pour 1/2 the egg mixture/custard in the bottom of the prepared skillet. Add the cooked veggies. Add the basil, spinach, and goats cheese then pour in the remaining egg mixture. Give the veggies a little swirl so that the egg mixture is incorporated.
06. Bake in the middle of the oven until the center is puffed and the frittata is nice and golden (about 1 hour). Check at 35-40 minutes and cover with aluminum foil if it’s getting too dark.
07. You’ll know the frittata is down when it puffs slightly at the center and is not too wobbly. Allow it to stand for 5 minutes before serving. Leftovers may be kept in the fridge for 4 days.