recipeName: roasted vegetable and ricotta frittata
ingredients: 8 medium eggs 20g grated pecorino 1 teaspoon olive oil 1 cup leftover roasted vegetables 75g ricotta steamed kale to serve (optional)
steps: 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.
NER: eggs pecorino olive oil vegetables ricotta kale