This quick and easy frittata recipe is versatile as well as wholesome. It takes a short time to prepare and can serve as a light dinner or lunch as well as a snack throughout the week. If you choose not to use bacon, it becomes a vegetarian meal.
Ingredients 6 eggs
100 grams of bacon
200 grams of ricotta cheese or fetta (If using a salty cheese like fetta, use only 100 grams because the bacon is already salty)
1 sachet of baking powder
6 tablespoons of flour
1 tablespoon of oil
Slice the onion and grate the zucchini and carrots.
Fry the onion and bacon up on some oil.
Add the carrots and zucchini to the mixture and sweat the moisture from the vegetables for 10 minutes.
In a separate bowl beat the eggs and add the cheese.
When the vegetables have sweated their moisture, leave to cool for 10 minutes.
Add the vegetables and bacon to the egg mixture.
Add the baking powder and the flour and stir in well.
Place the mixture into an oil coated baking dish and bake on 200 for 10 minutes, then on 180 for 20-25 minutes. Check if it is ready by inserting a toothpick into the middle of the frittata.
Serve up with some salad or cut into slices for lunches and snacks.