Name: Ricotta, basil and tomato frittatas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 6 eggs; 1/2 cup milk; 1/4 cup chopped basil; 1 cup fresh ricotta; 125 gram cherry tomatoes; mixed salad leaves and balsamic vinegar, to serve

Ricotta, basil and tomato frittatas

These individual vegetarian frittatas are perfect for a light lunch at home or pack in a lunch box with salad and take to work.

Serves 6

Makes 6 Item

Prep

15M

Cook

25M

Total

40M

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Ingredients

6 eggs

1/2 cup milk

1/4 cup chopped basil

1 cup fresh ricotta

125 gram cherry tomatoes

mixed salad leaves and balsamic vinegar, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 6 x 1-cup Texas muffin holes with baking paper, folding to fit.

2.In a large jug, whisk eggs, milk and basil. Season with pepper to taste.

3.Divide ricotta and tomatoes evenly among prepared holes. Pour egg mixture over each to fill.

4.Bake for 20-25 minutes or until set and lightly golden. Allow to cool in pan for 5 minutes.

5.Transfer frittatas to a wire rack to cool completely. Serve with salad drizzled with balsamic.

If you’d like a cheesy finish, top frittatas with 1/3 cup grated low-salt cheese 5 minutes before the end of cooking time.
Note

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Ingredients

Method

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