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Plated meal

Vegetable and Fig Frittata with Baby Rocket

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Contains Dairy

Make and share this delicious vegetarian fig frittata.

Nutrition Per Portion

  • Calories

    610

  • Carbs

    42.6g

  • Fat

    32.7g

  • Fibre

    4.8g

  • Protein

    35.6g

  • Sugar

    27.1g

  • 0.0 min

    Bring a saucepan of water to the boil.

  • 0.5 min

    Preheat the oven to 180C.

  • 1.0 min

    Peel and chop the sweet potato and pumpkin into small pieces.

  • 3.5 min

    Add the pumpkin and sweet potato to the boiling water, and let it cook until softened (10mins).

  • 4.0 min

    Peel and finely chop the red onion and garlic.

  • 5.0 min

    Tear the basil into pieces and set aside.

  • 5.5 min

    Cut the figs into quarters and set aside.

  • 6.5 min

    Bring a saucepan of water to the boil and add the stock; stirring frequently until dissovled, ensure the correct amount of stock is in the pan and move to the next step.

  • 8.0 min

    Add the fig jam to the stock, bring to the boil and then simmer until slightly thickening.

  • 9.0 min

    In a bowl, mix together the eggs and lightly beat with the milk.

  • 11.0 min

    Add the ricotta, red onion, basil and garlic to the eggs.

  • 12.5 min

    Stir well and season generously with salt and pepper.

  • 13.0 min

    Add the goats cheese into the egg mixture in little pieces.

  • 13.5 min

    Drain the sweet potato and pumpkin when tender.

  • 14.0 min

    Arrange the pumpkin and sweet potato into the bottom of a greased baking dish.

  • 15.0 min

    Pour over the egg mixture.

  • 16.0 min

    Top with the figs and place into the oven, leave to bake in the oven until the egg is set (10mins).

  • 26.0 min

    Remove the the frittata from the oven and brush with the fig sauce.

  • 28.0 min

    Serve alongside the rocket leaves.

  • Ingredients

    Fresh Rocket

    Goats Cheese

    Garlic

    Ricotta

    Milk

    Fresh Basil

    Red Onion

    chopped

    Pumpkin

    chopped

    Sweet Potato

    chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Fig Jam

    Figs

    quartered

    Eggs

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