Ingredients

  • 2 TBSP cold-pressed olive or rapeseed oil
  • 1 leek, thinly sliced and rinsed
  • 1 punnet of cherry tomatoes
  • 3 handfuls of chopped kale, silver beet, or spinach
  • 4 eggs
  • 1/2 cup milk
  • 1 TBSP wholegrain mustard
  • salt & pepper
  • 1/2 cup ricotta

Difficulty : Easy

Serves : 2

A beautiful dish which provides a complete protein for vegetarians.

Cooking Steps

  • 1
    Heat oven to 210*C.
  • 2
    Place oil, leek, and tomatoes in an oven-proof pan; toss to coat. Cook 10-15 minutes until tomatoes are blistered. Use this time to whisk together the eggs, milk, mustard, and salt & pepper.
  • 3
    Remove the pan from the oven and stir in the greens. Return to the oven for a few minutes to wilt the greens.
  • 4
    Reduce the oven to 180*C.
  • 5
    Pour the egg mixture into the pan and gently stir to distribute everything. Dollop spoons of ricotta into the pan.
  • 6
    Bake 15 to 20 minutes, until the centre is almost set. Remove from the oven and let rest 5 minutes.
  • 7
    Feel free to sprinkle with fresh herbs, and serve with crusty bread.

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