Ingredients
- 4 vine ripened tomatoes, sliced thickly
- 6 large free range eggs
- 250 g ricotta cheese
- 1/4 cup flat leaf parsley, finely chopped
- 100 g prosciutto, diced
- 10 small mozzarella balls
- seasoning to taste
- Fresh basil leaves for garnishing
Omit tomato slices, use 4 large zucchini, cut into thin diagonal slices.
Replace prosciutto for diced ham, pan-fried salami or bacon
Omit mozzarella balls, use cubes of tasty cheddar cheese
Preparation
- Preheat the oven to 170 c
- Line a 30 x 15 c.m baking tray with baking paper sprayed with oil and place a layer of tomatoes on the base of the tray, reserving several slices for garnishing.
- Whisk together eggs, ricotta, parsley and prosciutto until well combined.
- Pour mixture over the tomato slices/
- Place the mozzarella balls into the mixture.
- Season to taste and top with tomato slices.
- Bake for 30 – 35 minutes until frittata is firm and golden.
- Garnish with basil leaves and serve warm or cold as a delicious meal, snack or appetizer.
Tip
If serving in small squares allow to cool completely prior to cutting. The frittata is less fragile when cold