1.Lightly spray a medium non-stick frying pan with oil. Cook onion, capsicum, eggplant, tomato, garlic and half the oregano over medium heat for 10 minutes or until eggplant is cooked. Season to taste.
2.Whisk together eggs, egg whites and milk in a medium bowl. Pour over vegetables. Top with ricotta. Reduce heat to low, cook for 8 minutes.
3.Preheat grill. Cook frittata under the grill for 2 minutes or until just set.
4.Top frittata with remaining oregano. Spread toast with pesto, serve frittata on toast; accompany with rocket and a squeeze of lemon.
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