1/2 cup Extra Light Ricotta
1/4 cup Grated Parmesan Cheese
75g Pumpkin – cut into 1cm cubes
3 stems Asparagus – chopped into small pieces 20g Rocket – chopped roughly
8 Cherry Tomatoes – quartered
2 Spring Onions
Whisk eggs and 2/3 of the ricotta together with herbs, fennel seeds, salt and pepper, cherry tomatoes, parmesan, spring onions and rocket.
Microwave the pumpkin for 1 and a half minutes until soft, allow to cool. Place asparagus in boiling water for 30 seconds and refresh with cold water.
Add cooled pumpkin and asparagus to the egg mix. Pour into a dish lined with baking paper – approximately 18 x 12cm.
Dollop remaining ricotta on top and season with extra pepper.
Bake at 180C for approximately 30 minutes or until eggs have set.
Try a different assortment of ingredients to the basic egg mixture. Eg: Olives, sun-dried tomatoes and asparagus with fresh basil. Zucchini, eggplant and sweet potato with moroccan seasoning. Again this is one of those recipes you can’t really go wrong with, just add lots of your favourite veg and you’re sure to enjoy it!
Leave the fritatta to cool in the baking dish before taking it out, it needs time to set before serving or cutting.
Fritatta ALWAYS tastes better the day after you’ve cooked it!!
Calories: 245 per serve