I cook a frittata pretty much once a week as they are quick to make, last four days in the fridge and are packed with so much protein for energy. You can add any vegetables to it you like to this ricotta and spinach frittata.
PREP 5 MINUTES
COOK 20 MINUTES
80g sweet potato
1 tbsp olive oil
1 garlic clove, grated
¼ tsp nigella seeds
3-4 tbsp water
60g ricotta, goat’s or feta cheese
salt and black pepper
1. Preheat the oven to 200C/180C fan/gas 6 and thinly slice the sweet potato, or use a mandoline.
2. Add the olive oil, garlic, nigella seeds and sweet potato to an ovenproof nonstick pan then cook over a medium heat for 2-3 minutes until the sweet potato starts to soften.
4. Add the water and spinach then cook until the water has been absorbed and the spinach is wilted. Take off the heat.
5. Beat the eggs in a bowl then season. Pour over the mixture in the pan. Add the ricotta cheese in lumps and evenly spaced. Put the pan back on to a medium heat for 2 minutes until the edges just start to cook.
6. Put the whole pan into the oven for 15 minutes or until the egg is fully cooked/hardened.
7. Take the pan out of the oven and leave the ricotta and spinach frittata to cool. Store in an airtight container in the fridge.
Our recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones.