Vegetable and Fig Frittata with Baby Rocket
- Gluten Free
- Vegetarian
- Low Calorie
- Contains Dairy
Make and share this delicious vegetarian fig frittata.
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Nutrition Per Serving
- Calories 610
- Carbs 42.6g
- Fat 32.7g
- Fibre 4.8g
- Protein 35.6g
- Sugar 27.1g
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0.0 min
Bring a saucepan of water to the boil.
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0.5 min
Preheat the oven to 180C.
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1.0 min
Peel and chop the sweet potato and pumpkin into small pieces.
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3.5 min
Add the pumpkin and sweet potato to the boiling water, and let it cook until softened (10mins).
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4.0 min
Peel and finely chop the red onion and garlic.
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5.0 min
Tear the basil into pieces and set aside.
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5.5 min
Cut the figs into quarters and set aside.
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6.5 min
Bring a saucepan of water to the boil and add the stock; stirring frequently until dissovled, ensure the correct amount of stock is in the pan and move to the next step.
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8.0 min
Add the fig jam to the stock, bring to the boil and then simmer until slightly thickening.
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9.0 min
In a bowl, mix together the eggs and lightly beat with the milk.
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11.0 min
Add the ricotta, red onion, basil and garlic to the eggs.
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12.5 min
Stir well and season generously with salt and pepper.
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13.0 min
Add the goats cheese into the egg mixture in little pieces.
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13.5 min
Drain the sweet potato and pumpkin when tender.
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14.0 min
Arrange the pumpkin and sweet potato into the bottom of a greased baking dish.
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15.0 min
Pour over the egg mixture.
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16.0 min
Top with the figs and place into the oven, leave to bake in the oven until the egg is set (10mins).
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26.0 min
Remove the the frittata from the oven and brush with the fig sauce.
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28.0 min
Serve alongside the rocket leaves.
Follow the recipe steps below
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