Vegetable and Sour Cream Frittata

serves 8

This is vegetarian, gluten free and low in calories – it’s just egg-cellent!


1 large red capsicum

500g potatoes, peeled, thickly sliced

400g pumpkin, peeled, thickly sliced

50g baby spinach leaves, shredded

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

2 green onions (shallots) , finely chopped

150g reduced-fat fresh ricotta, crumbled

6 eggs , at room temperature

2 egg whites

250g light sour cream

1 dessertspoon dried oregano

1 garlic clove , crushed


How to

  1. Preheat oven to 220C or 200C fan-forced. Grease a deep 22cm round cake pan. Line base and sides with baking paper. Place pan on baking tray.
  2. Place capsicum on baking tray and bake for 15 minutes, until skin blisters. Remove from oven. Place in a heatproof bowl. Cover with plastic wrap and stand for 5 minutes. Peel, remove seeds and membrane and thinly slice. Reduce oven temperature to 180C  or 160C fan-forced.
  3. Meanwhile, place potato and pumpkin in a steamer and cook until tender. 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.
  4. Whisk eggs, egg whites, sour cream, oregano and garlic in a large jug. Season. Pour over vegetables. Cover with foil and bake for 40 minutes. Remove foil and bake for 35-40 minutes, until just set at centre. Stand in pan for 1 hour or until cooled. Remove from pan and cut into wedges.

Other info

Prep time: 30 minutes  Cooking time: 1 hour 40 minutes  Standing time: 1 hour

Reference: BBC Australian Good Food Magazine