Photo of Vegetable and ricotta frittata by WW

Vegetable and ricotta frittata

9
6
4
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
When you need to get cracking, this simple egg dish will make life (and cooking) deliciously easy

Ingredients

Sunflower seeds

2 tbs

Low-fat ricotta cheese

150 g

Semi-dried tomatoes

cup(s), thinly sliced

Broccoli

250 g, cut into florets

Orange sweet potato (kumara)

400 g, cut into 1.5cm cubes

Egg(s)

6 medium

Egg white

2 medium

Grated parmesan cheese

cup(s)

Instructions

  1. Cook broccoli in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  2. Meanwhile, place potato in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and cook on High (100%) for 4 minutes or until tender. Drain.
  3. Combine eggs, egg whites and ricotta in a large bowl. Season with salt and freshly ground black pepper.
  4. Arrange potato, broccoli and tomatoes in a 22cm (base measurement) ovenproof frying pan (see tip). Pour egg mixture over vegetable mixture. Lift and tilt pan to distribute egg mixture. Cook over low heat for 6–8 minutes or until frittata is almost set.
  5. Preheat grill to high. Sprinkle frittata with sunflower seeds and parmesan. Grill for 2–3 minutes or until top is golden and puffed. Cut frittata into wedges to serve.

Notes

TIP: If your frying pan isn’t ovenproof, wrap the handle in foil before placing it under the grill.