Vegetable and sour cream frittata

Vegetable and sour cream frittata
1H 40M
2H 10M



1.Preheat oven to 220°C or 200°C fan. Grease a deep 22cm round cake pan. Line base and sides with baking paper. Place pan on a baking tray.
2.Place capsicum on a baking tray and bake for 15 mins, until skin blisters. Remove from oven. Place in a heatproof bowl. Cover with plastic wrap and stand for 5 mins. Peel, remove seeds and membrane and thinly slice. Reduce oven temperature to 180°C or 160°C fan.
3.Meanwhile, place potato and pumpkin in a steamer over a saucepan of simmering water. Cover and cook for 10-15 mins, until tender. Drain.
4.Arrange half each of capsicum, potato and pumpkin over base of pan. Top with half each of spinach, mozzarella, onion and ricotta. Repeat layers, finishing with ricotta.
5.Whisk eggs, eggwhites, sour cream, oregano and garlic in a large jug. Season. Pour over vegetables. Cover with foil and bake for 40 mins.
6.Remove foil and bake for 35-40 mins, until just set at centre. Stand in pan for 1 hr or until cooled. Remove from pan, cut into wedges.

Related stories