Ricotta & Basil Frittata

Serve a salad of tossed leaves and crusty bread.

Serves 4

olive oil

1 large onion, thinly sliced

sea salt and freshly ground black pepper

6 free-range eggs

1 cup crumbled Origin Earth Ricotta

½ cup grated Origin Earth Sleeping Giant

¼ cup shredded basil

1              Preheat oven to 190°C.

2              Place 2 tbsp olive oil, onion and a good grind of salt and black pepper in a heavy-based frying pan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onion is translucent.

3              Meanwhile, place eggs, ricotta, grated cheese and basil in a bowl and mix well to combine – there will still be some lumps of ricotta – break these as much as you can, but the mixture doesn’t have to be complete smooth.

4              Add egg mixture to pan, mix to incorporate the onions and cook over a medium heat or until frittata starts to set. Transfer pan to the oven and bake for 8-10 minutes or until frittata is set. Remove from pan, serve hot, warm or at room temperature drizzled with a little extra olive oil, if desired.