Ricotta & Red Pepper Frittata

A beautiful vegetarian dish, served with green olive tapenade, carrot & coriander sauce.

Prep Time: 15 min

Cook time: 25 min

Serves: 6


750g firm ricotta
1 egg
¼ cup parmesan, grated
½ cup fresh basil leaves, finely chopped
100g red pepper pesto
¼ tsp chilli flakes
Zest 1 lemon
Salt and pepper

Carrot & Coriander Sauce
1 tsp olive oil
1 tsp sesame oil
knob butter
handful coriander stems, finely chopped
1 clove garlic, crushed
500g carrots, washed, diced
350ml vegetable stock
1 tbsp butter
Coriander leaves

Green Olive Tapenade
140g kalamata olives, chopped
140g Sicilian olives, chopped
50ml olive oil
1/2 garlic clove, crushed
handful flat leaf parsley, chopped
handful basil leaves, chopped
salt and pepper


Preheat oven to 180 and lightly grease a medium 6 hole muffin tin, adding 1 little disc of baking paper to the bottom of each hole.

In a bowl mix together the ingredients of the frittata.  Spoon into the muffin tin, level out the tops and bake for 25 minutes or until golden, puffy and firm to the touch.

Carrot and Coriander Sauce : in a saucepan add the oils, butter, coriander stems and garlic.  Cook stirring until fragrant and golden.  Increase the heat, add the carrots and toss through the butter mixture.   Pour in the stock, bring to a boil then simmer until the carrots are tender.  Puree to a smooth sauce with a stick blender.  Return to the heat, stir, taste and season.  If it’s a little thick, pour in a little more stock.  When simmering, stir through the butter and remove from the heat.  Keep warm.

Tapenade : Mix all the ingredients together and chill until ready to serve.

Serve : Carefully remove the frittatas from the tin.  Spoon some sauce onto a plate. Add a frittata and top with a spoonful of the tapenade.

Jax Says : these can be eaten hot or cold.  A beautifully elegant vegetarian starter or smaller and served as a canapé.