Clear-Out-The Fridge Frittata

Serves 8
Gluten free

INGREDIENTS

1 tablespoon olive oil
2 leeks, white parts only, chopped, or 1 large brown onion, sliced
salt and black pepper
½ teaspoon chilli flakes
1 ½ teaspoons fennel seeds
4 cloves garlic, chopped
2 cups mixed greens (herbs or spinach*), roughly chopped
½ cup ricotta
zest of 1 lemon
6 eggs, beaten
salad, to serve
½ cup walnuts, toasted, to serve

*If using more dense greens, such as kale, Swiss chard or broccoli, they’ll need a little cooking first. Give them a quick boil on their own or add to the leeks when they’re nearly cooked along with a good splash of water and pop the lid on. Cook until the greens are soft and the water has evaporated.

METHOD

Preheat the oven to 200°C.

Heat a large frying pan over a medium-low heat and add the oil. Add the leeks, plenty of salt and black pepper, chilli flakes and fennel seeds. Cook for about 8–10 minutes, until leeks are soft. Add the garlic and cook for another minute, being careful not to let it burn. Set aside to cool slightly.

Place the greens, ricotta, zest and eggs in a large bowl and mix well.

Add the cooled leeks to the bowl and combine. Pour the mixture into a round pie dish or tart tin and bake for 20–25 minutes until set and lightly golden.

Serve with salad and toasted walnuts.