Name: Vegetable and sour cream frittata
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 8
Ingredients: 1 large red capsicum; 500 gram potatoes, peeled, thickly sliced; 400 gram pumpkin, peeled, thickly sliced; 50 gram baby spinach leaves, shredded; 1 cup (100g) reduced-fat mozzarella cheese, grated; 2 green on ions (shallots) finely chopped; 150 gram reduced-fat fresh ricotta, crumbled; 6 eggs, at room temperature; 2 eggwhites; 250 gram light sour cream; 2 tablespoon oregano, chopped; 1 clove garlic, crushed

Ingredients

1 large red capsicum

500 gram potatoes, peeled, thickly sliced

400 gram pumpkin, peeled, thickly sliced

50 gram baby spinach leaves, shredded

1 cup (100g) reduced-fat mozzarella cheese, grated

2 green on ions (shallots) finely chopped

150 gram reduced-fat fresh ricotta, crumbled

6 eggs, at room temperature

2 eggwhites

250 gram light sour cream

2 tablespoon oregano, chopped

1 clove garlic, crushed

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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