Tomato & Ricotta Frittata
1 tablespoon olive oil
500g fresh ricotta (not low-fat)
150g Danish feta cheese, crumbled
45g (1/2 cup) grated parmesan cheese
3 eggs (free-range, organic)
3 garlic cloves, crushed
Small handful of basil leaves, finely sliced, plus extra to serve
400g cherry tomato medley, halved (if you can’t find a medley of tomatoes, then just use a mixture of red cherry tomatoes and golden cherry or grape tomatoes)
2 heirloom tomatoes, cut into thick slices
2 kumatoes, cut into thick slices
100g mixed salad leaves, to serve
Preheat the oven to 180C (350F). Lightly grease a 20cm (8 inch) pie dish with the olive oil.
In a large bowl, using a whisk or an electric handmixer, combine the ricotta, feta, parmesan, eggs, garlic and sliced basil. Season with a pinch of salt and plenty of freshly ground black pepper.
Spoon the ricotta mixture into the pie dish. Arrange the red and yellow tomatoes, cut side up, with the heirloom tomato and kumato slices on top of the ricotta mixture.
Bake for 60 minutes or until set and golden. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge for around 30 minutes just to firm up. Top the torte with extra basil leaves. Serve with mixed salad leaves.