Ricotta & Basil Frittata
Serve a salad of tossed leaves and crusty bread.
1 large onion, thinly sliced
sea salt and freshly ground black pepper
6 free-range eggs
1 cup crumbled Origin Earth Ricotta
½ cup grated Origin Earth Sleeping Giant
¼ cup shredded basil
1 Preheat oven to 190°C.
2 Place 2 tbsp olive oil, onion and a good grind of salt and black pepper in a heavy-based frying pan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onion is translucent.
3 Meanwhile, place eggs, ricotta, grated cheese and basil in a bowl and mix well to combine – there will still be some lumps of ricotta – break these as much as you can, but the mixture doesn’t have to be complete smooth.
4 Add egg mixture to pan, mix to incorporate the onions and cook over a medium heat or until frittata starts to set. Transfer pan to the oven and bake for 8-10 minutes or until frittata is set. Remove from pan, serve hot, warm or at room temperature drizzled with a little extra olive oil, if desired.