Roast Vegetable Cake with Ricotta Cheese
- 8 organic eggs
- 250 grams ( 9 ounces )organic ricotta cheese
- 125 grams ( 5 ounces ) organic cream cheese
- Pinch of freshly grated nutmeg
- 1 teaspoon salt and 1/2 teaspoon pepper to taste
- 50 ml ( about 2 ounces ) olive oil for drizzling over the vegetables
- 30 gram ( 1 oz ) organic butter to saute the spinach
- 2 large waxy potatoes, peeled and sliced
- 1 sweet potato, peeled and sliced,
- 3 roasted peppers (capsicums), roasted, skin removed
- 9 ounces pumpkin or butternut squash, peeled and cubed
- 150 grams ( 6-8 ounces ) baby spinach leaves
- Place the eggs, ricotta, cream cheese, nutmeg, salt and pepper in a food processor and mix until smooth.
- Pre-heat the oven to 350 degrees. Peel and slice the potatoes and sweet potato, peel and cube the pumpkin and lay these on a baking tray in a single layer. Drizzle with some olive oil, season with salt and pepper and bake for 25 minutes, or until the vegetables are soft enough that you can pierce through them with a fork.
- If you are roasting the peppers yourself, char each pepper over an open flame using a pair of tongs. When the peppers have blackened, place them in a large bowl and cover with clingwrap for a few minutes. Carefully peel the skin off the peppers. Otherwise, you can use store bought peppers as well.
- Heat a pan with some butter and lightly saute the spinach. Remove from heat and set aside.
- In a large round cake pan (mine measured 9" wide by 2" high), layer the potato slices, the sweet potato, red peppers, cubed pumpkin, and then pour over the egg mixture. Finally, add the sauteed spinach. Allow the mixture to settle for around ten minutes.
- Bake the frittata for around 45 minutes or until a toothpick comes out clean when you insert this through the center of the cake.
- Remove from the oven, allow to cool before slicing.
Thanks, Trissalicious.com