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This is based on a recipe I snatched for Spinach and Mushroom Frittata, but modified a little to add extra vegetables.

Ingredients

• 4 Eggs
• 250g Ricotta Cheese
• 100g Frozen Spinach, thawed and broken up
• 125g grated Parmesan Cheese
• 70g chopped Portabella Mushrooms
• 50g finely chopped Shallots
• 1 sliced Zucchini
• 1 sliced Carrot
• 50g Pecans
• 1tsp Italian Herbs
• 1tsp Salt
• Spray Oil

Method

1. Preheat oven to 190° celsius
2. Microwave roast the pecans for about a minute
3. In a mixing bowl combine beaten eggs, ricotta, 1/2 of the parmesan cheese, herbs and salt
4. Combine spinach with the mix
5. Combine the rest of the vegetables and the pecans, folding in so that the egg / ricotta mix is mixed thoroughly
6. Spray oil a casserole dish or baking dish and carefully pour the mixture in
7. Scatter the remaining parmesan over the mix
8. Place in oven for 45 minutes to an hour, or until the frittata is set and the parmesan topping has browned
9. Cool for approximately 15 minutes