Broccoli, Ricotta & Tomato Frittata
There’s no tricky flipping required with this one-pan wonder. Simply add your ingredients and bake. Try using buckwheat flour in place of plain flour.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Kitchen scale
- Serving platter
Ingredients
- 1 tbsp Extra Virgin Olive Oil, extra for serving
- 3 cups (250g) Broccoli, Florets & Stem Chopped
- 1 Garlic Clove, Crushed
- 1/2 tsp Chilli Flakes (optional)
- 6 Large Free-Range Eggs
- 3 Spring Onions, Chopped
- 1/2 can HEINZ Big Red Condensed Tomato Soup
- 200 g Fresh Ricotta
- 2/3 cup (100g) Plain Flour
- 40 g Grated Parmesan, extra to serve
- - Fresh Basil, Mint And Rocket Leaves, to serve
- - Lemon Wedges, to serve
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