roasted vegetable and ricotta frittata

Serves: 2

Ingredients:
8 medium eggs
20g grated pecorino
1 teaspoon olive oil
1 cup leftover roasted vegetables
75g ricotta
steamed kale to serve (optional)

Method:
crack the eggs into a large jug. add the pecorino, season generously, and whisk with a fork to combine.
preheat the grill to medium. heat the oil in a 25-30cm nonstick, ovenproof frying pan. add the leftover veg and put over a medium heat to warm through. add the egg mixture and spoon over the ricotta. cook over a medium-low heat for 8-10 mins until mostly set underneath.
place the frittata under the grill for 2-3 mins until set and turning golden. set aside to cool for at least 15 mins before turning out onto a board. serve with steamed kale.