Rocket, ricotta and pecorino frittata
Vegetables / Summer / Lisa Featherby / Serves: 4

60 gm (about ½ bunch) each rocket and English spinach, stalks trimmed
50 ml extra-virgin olive oil
½ leek, washed and thinly sliced
1 garlic clove, finely chopped
5 eggs
1 lemon, finely grated rind and juice only
60 gm ricotta
30 gm pecorino pepato, finely grated, plus extra to serve


Australian Gourmet Traveller magazine
May 2009

Blanch rocket and English spinach in a saucepan of boiling water until bright green (5-10 seconds), drain, rinse under cold running water, then squeeze out excess water and set aside.

Preheat a grill to high.
Heat olive oil in a 15cm-diameter ovenproof frying pan over medium heat.
Add leek and garlic, stir occasionally until tender (3-4 minutes).
Meanwhile, whisk eggs, lemon rind and juice together in a bowl, season to taste and add to pan, stirring quickly to combine.
Scatter reserved rocket and spinach over egg, crumble over ricotta and scatter with pecorino.
Cook until base begins to set (2-3 minutes), then grill until top is golden and frittata is set(4-5 minutes).
Cut into wedges and serve immediately scattered with extra pecorino.