Spinach, Ricotta And Vegetable Frittata - cooking recipe

Ingredients

1 onion, finely sliced
1 teaspoon olive oil
1 bunch silver beet or 1 bunch english spinach, stalks removed and cut into small pieces
250 g low-fat ricotta
1/4 cup pickled cornichon, chopped finely
6 eggs
2 sweet red peppers, roasted and peeled (capsicums)

Preparation

Preheat oven to 180 degrees Celsius.
Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
Blanch the sliverbeet in boiling water for 2 minutes and set aside.
In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
Seperate the eggs and beat the whites until they form stiff peaks.
In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
Top with remaining egg.
Cook in the centre of the oven for 20-25 minutes.