Ingredients
Method
- Whisk eggs and parsley with 2 teaspoons of water. Season to taste.
- Preheat the oven at 200C, top grill.
- In a 20cm small oven proof fry pan on medium-low heat, add olive oil to coat the base of the pan. Add the whisked eggs. Cook for a minute, undisturbed till the edges start to set.
- With a heat proof spatula, slowly draw the egg mix in from the edges a few times so it gathers in folds in the centre.
- Sprinkle the ham, peas, ricotta cheese and cheddar on top and place in the oven for 2-3 minutes to puff up and cook the top. The frittata should slide easily off the pan and look soft and moist on top.
- Transfer to a plate, garnish with extra chopped parsley on top and serve.
- Alternatively if you don’t want to put it in the oven, you can cover the pan with a lid and let the frittata cook over medium heat until the top is cooked.
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lovely weekend meal… nice salad with it thank you great job so easy to make and all contents in my fridge so no hassle
simple and filling , more of this sort
Looking forward to making it
Awesome easy not too many ingredients