Ricotta Frittata with Leek, Fresh Garden Herbs and Roast Red Capsicum

An easy and very tasty recipe containing that all important protein, for a stay-at-home cafe style breakfast or lunch, from Caterina of Kangaroo Valley.

Ingredients (Serves 8-10)

  • 2 red capsicum
  • 2 teaspoons olive oil
  • 3 leeks sliced and washed
  • 10 eggs
  • 1 cup finely chopped fresh garden herbs: Continental Parsley, Basil, Rocket,
  • 250g fresh Ricotta, crumbled
  • 40g (1/2 cup) grated Parmesan


  1. Cook capsicum under a preheated high grill until charred and blistered or roast whole until blistering.
  2. Place in a sealed plastic bag for 10 minutes. Peel and cut into strips.
  3. Heat oil in a heavy fry pan and cook leek over medium heat for 15 minutes or until tender but not coloured.
  4. Whisk eggs until well combined.
  5. Add capsicum, leeks, herbs, Ricotta and Parmesan. Season generously with cracked pepper and mix well.
  6. Pour into a well oiled baking dish and bake at 160 degrees C for 30-40 minutes or until just set.
  7. Stand in the dish for 30 minutes to cool slightly.
  8. Cool to room temperature and chill until required.

To Serve

Serve at room temperature cut into wedges.



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