Baked frittata with vegetables, pulses and ricotta cheese
( Frittata con le verdure )

Baked frittata with ricotta, pulses and vegetables is a rich one-plate meal but very digestible.
It's ideal if you want your children eat vegetables.
Prepare all the aromatic herbs and soy sauce in a saucepan. Add the vegetables, season to taste with salt and let all the ingredients flavour for some minutes on a medium heat. At the end of cooking add the ricotta and Parmesan, mix and switch off the gas. Dress with 4 tablespoons olive oil and let the mixture cool.
Pour the mixture in a bowl, add the egg yolks and a pinch of salt and mix.
Oil a deep baking pan with the remaining olive oil and sprinkle with some breadcrumbs. Preheat oven to 180°C (350°F). Beat egg whites until stiff after adding a pinch of salt; at this point fold in the beaten whites in circular movements from the bottom upwards, using a wooden spoon. Pour the mixture in the baking pan, level the surface, sprinkle with some breadcrumbs and bake for about 20 minutes or until the surface is golden.

Note

• - It’s a tasty one-plate meal that you can combine with a seasonal salad and fresh fruit; but you can also serve it, after cubing, as an appetizer.
• - This frittata is more digestible than the classical frittata fried in oil.
• - You can serve it to your children if they don’t like vegetables. It’s a tasty dish!
• - If you have more time, you can use fresh vegetables .

What's the right wine for " Baked frittata with vegetables, pulses and ricotta cheese "?

Our suggestion is: a good Italian white wine.