Ricotta & Spring Greens Frittata
Recipe by: Fiona Hammond - September 2024
This delicious frittata is packed full of spring offerings. Other greens can easily be substituted. Swap the spinach with other stems and leaves such as rapini or watercress, replace the broad bean with podded peas and try other soft herb combinations like chives and tarragon.
- Summer, Spring
- 10 broad beans, podded
- 6 eggs
- 200g fresh ricotta
- ½ teaspoon sea salt,
- Black pepper
- ½ cup chopped flat-leaf parsley
- ½ cup chervil leaves
- ¼ cup dill leaves
- ¼ cup extra virgin olive oil
- 6 spring onions, finely chopped
- 8 asparagus spears, tough woody ends snapped off (discarded), stem cut into 1cm pieces, tips sliced in half
- 1 bunch spinach, washed and roughly chopped.
Pre-heat the oven 180°C (fan-forced 160°C).
1. Blanch the podded broad beans in a small saucepan of boiling salted water for a minute. Drain and double-peel the beans. Set aside.
2. In a large bowl, whisk the eggs to combine. Add the ricotta and break up into small lumps while stirring to mix together with the egg. Stir in the herbs, salt and a grinding of pepper. Set aside.
3. Heat the oil in a medium heavy based (oven proof) frying pan over a medium heat. Add the spring onions and cook for 5 minutes to soften (reduce heat if starting to brown), stirring occasionally. Add the asparagus stems and cook for 2 minutes. Stir in the spinach, gently tossing for about 2 minutes, or until all the leaves are wilted. Stir in the peeled broad beans. Pour over the egg mixture and arrange the asparagus spears over the top. Cook for 3 minutes, then transfer the frying pan to the oven. Bake for 15-20 minutes, until the frittata is puffed, golden, and set in the middle.
4. Serve warm or at room temperature, cut into wedges.
Hint: To serve the whole frittata on a serving plate, place another large plate over the top and carefully invert the frying pan, while firmly holding onto the plate. The frittata will fall onto the plate, with the base facing upwards. Then place the serving plate over the base of the frittata and holding onto both plates, invert the frittata over again. The top-side is now facing upwards.