CAKE TIN FRITTATA

INGREDIENTS10 eggs600g sweet potato, peeled and cut into 2cm dice1 red capsicum, cut into 2cm chunks1 leek, white part only, cut into 1cm thick slices2 tbsp olive oilSalt and pepper60g baby spinach leaves375g smooth ricotta1/2 cup (50g) grated parmesan1 cup (110g) grated cheese1 clove garlic, crushed1/3 cup (80ml) thickened creamRocket salad and spicy tomato chutney, to serve

METHOD

1.Preheat oven to 220°C/200°C (fan-forced).Grease and line the base and sides of a round 23cm (base measurement) springform cake tin.

2.Combine sweet potato, capsicum and leek ina large roasting pan. Drizzle with olive oil andseason with salt and pepper. Bake 30 minutes.Remove from oven. Toss baby spinach throughwarm vegetables to wilt. Set aside to coolslightly.

3.Whisk together eggs and season with salt andpepper. Whisk in ricotta, parmesan, garlic,cream and half the cheese.

4.Spoon half the vegetables into prepared panand pour over half the egg mixture. Repeatwith remaining vegetables and egg. Sprinklewith the remaining cheese.

5.Reduce oven temperature to 200°C/180°C(fan-forced) and bake for 60-70 minutes.Cover the top with foil if browning too much.

Remove from oven when the centre is just alittle wobbly. Stand for 10-15 minutes beforeremoving from the tin and serving. Serve withrocket salad and spicy tomato chutney.

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