|5 ml||fresh chillies — 573|
|250 ml||baby marrows — sliced|
|2.5 ml||garlic — cloves, finely chopped|
|250 ml||lacinto kale — chopped|
|250 ml||peas — cooked|
|250 ml||risoni pasta — cooked|
|125 ml||ricotta cheese — crumbed|
|6||eggs — large|
|1||garlic — large cloves|
|125 ml||fresh basil|
|125 ml||fresh mint|
|125 ml||fresh parsley|
|45 ml||walnuts — toasted|
|30 ml||vinegar — red wine|
|125 ml||olive oil|
|salt and freshly ground black pepper|
For the frittata, preheat the oven to 180°C and grease a 22cm ovenproof pan with nonstick cooking spray.
In another pan, heat the oil over medium heat. Add the baby marrows and garlic and sauté, 5 mins. Add the kale and peas and cook, 1 min.
Remove it from the heat and stir in the pasta and ricotta. Whisk the eggs, cream and salt together in a large mixing bowl.
Stir in the prepared vegetable mixture and transfer the mixture to the prepared pan. Arrange a kale leaf or two on top as decoration.
Bake for 25-28 mins until firm.
For the chimichurri, combine all of the ingredients in a food processor and blend until chunky. Season it to taste.
To serve, cut the frittata into wedges, top with a dollop of chimichurri sauce and garnish with pea shoots.
The lacinato kale can easily be replaced with curly kale, spinach or Swiss chard, if preferred.
Replace the cream with coconut cream for a dairy-free alternative.