Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Estimated cost per serve is 5.08 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 5 medium eggs, free range
- 2tablespoons milk
- 100grams ricotta
- 1tablespoons chilli oil
- 1 pinch salt
- 1 pinch pepper
- 160grams cannellini bean, drained
- 1tablespoons rosemary, chopped
- 1 medium white onion, peeled and diced
Nutrition per serving
598kJ / 143Cal
598 Kilojoules or 143 Calories
7% of daily energy intake*
Protein
8.2grams
Fat
9.1grams
Carbs
6.0grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A breakfast frittata recipe with simple ingredients but packed with aroma and savoury flavour.
Method
Step 1 of 6
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 6
Heat up a 9 inch skillet or similar oven proof pan to a medium heat and then fry the onions, beans and rosemary in the chilli oil for 5 minutes.
Step 3 of 6
In a mixing bowl, lightly beat the eggs with the milk, ricotta and add the salt and pepper.
Step 4 of 6
Pour the egg mixture into the skillet and mix well with the onion, beans and herbs.
Step 5 of 6
Allow the eggs to cook on the skillet for 5 minutes and then place in the oven for 10 minutes.
Step 6 of 6
Once the edges and top start to brown, remove from the oven and allow to set for 3 minutes before serving.
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