Baby Carrot Frittata

Ingredients:

1/2 head broccoli into florets

1/2 fennel bulb, sliced

Handful sliced leeks

8 baby carrots, peeled

25g butter

1T chopped rosemary

5 eggs

1/3c cream

1 large carrot

100g blue cheese

100g ricotta

Salt and pepper

Method:

Preheat oven to 180 degrees. 

Melt the butter in a frypan and add the leeks, fennel, broccoli and baby carrots, cover and sweat for 5 mins.

Mix together the eggs, cream & herbs. Season with salt and pepper.

Line 4 jumbo muffin tins with baking paper.

Peel the large carrot and slice 4 thin, long slices using a mandolin. Place the sliced carrot against the paper in the lined muffin tin.

Spoon the vegetable mixture into the tins, reserving the baby carrots for the top. Dot around the ricotta.

Pour over the egg mixture and crumble over the blue cheese.

Top with baby carrots and sprigs of rosemary.

Bake for 25-30 mins.

Remove from the tin and discard the paper. Serve with fresh salad greens and your favourite chutney.