Cake Tin Frittata
January 12, 2023
"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."
- 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
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.
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.
Remove pan from the oven then toss the baby spinach through warm vegetables to wilt and set aside to cool slightly.
Whisk together eggs and season with salt and pepper. Whisk in ricotta, parmesan cheese, garlic, cream and half the cheese.
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.
Reduce oven temperature to 200°C/180°C (fan-forced) and bake for 60-70 minutes.
Note; Cover the top with foil if browning too much.
Remove from oven when the center is just a little wobbly. Stand for 10-15 minutes before removing from the tin and serving.
Serve with salad and spicy tomato chutney
No special items needed.