Ricotta and Roasted Tomato Frittata

Recipe Type: 
Number of Servings: 
4
Preparation time: 
60mins
Energy: 
256 kcal
Protein: 
15 g
Calcium: 
173 mg
Vitamin D: 
1.53 IU
% Ca recommended daily intake: 
17.30%
  • 250 g cherry tomatoes
  • 3 eggs
  • 3 egg whites, extra
  • 200 g low-fat ricotta
  • 120 mL lite sour cream
  • 2 tbsp chopped fresh oregano
  • 2 cloves garlic, crushed
  1. Preheat oven to 200ºC. Spray a 20cm round cake pan with cooking oil, line base and side with non-stick baking paper. Place tomatoes in the pan. Cook in the oven for 10 minutes, or until slightly collapsed. Reduce oven temperature to 170°C.
  2. Meanwhile, whisk together the eggs, egg whites, ricotta, sour cream, oregano and garlic until combined. Pour egg mixture over tomatoes and spread evenly.
  3. Bake for 45 minutes, until the frittata is just set. Remove from the oven and allow to cool for 10 minutes. Carefully turn the frittata out. Slice into wedges, serve with salad