Cake Tin Frittata
Recipe: #40002
January 12, 2023
Categories: Breakfast, Eggs, Leek, Sweet Potato/Yam, Australian, Easter, Fathers Day Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, more
"I found this recipe from Australian Eggs and if you love Frittata, then this is next level! This is a great recipe to use up any leftover roast vegetables or leftover vegetables in the fridge. Serve with a rocket salad and chutney for a delicious meal."
Original is 6-7 servings
Ingredients
Nutritional
- Serving Size: 1 (388.6 g)
- Calories 501
- Total Fat - 27 g
- Saturated Fat - 11.7 g
- Cholesterol - 416 mg
- Sodium - 453.1 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 3.5 g
- Sugars - 7.7 g
- Protein - 30.8 g
- Calcium - 543.4 mg
- Iron - 4.3 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 220°C/200°C (fan-forced). Grease and line the base and sides of a round 23cm (base measurement) spring form pan.
Step 2
Combine the sweet potato, capsicum and leek in a large roasting pan. Drizzle vegetables with olive oil and season with salt and pepper to taste. Bake 30 minutes.
Step 3
Remove pan from the oven then toss the baby spinach through warm vegetables to wilt and set aside to cool slightly.
Step 4
Whisk together eggs and season with salt and pepper. Whisk in ricotta, parmesan cheese, garlic, cream and half the cheese.
Step 5
Spoon half the vegetables into prepared pan and pour over half the egg mixture. Repeat with remaining vegetables and egg. Sprinkle with the remaining cheese.
Step 6
Reduce oven temperature to 200°C/180°C (fan-forced) and bake for 60-70 minutes.
Step 7
Note; Cover the top with foil if browning too much.
Step 8
Remove from oven when the center is just a little wobbly. Stand for 10-15 minutes before removing from the tin and serving.
Step 9
Serve with salad and spicy tomato chutney
Tips
No special items needed.
1 Reviews
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