Zucchini & ricotta frittata

Name: Zucchini & ricotta frittata
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 4 eggs, lightly whisked; 2 garlic cloves, crushed; 2 green zucchini, ends trimmed, coarsely grated; 125g reduced-fat ricotta, coarsely crumbled; Salt & freshly ground black pepper; 2 tsp olive oil; 1 x 250g punnet cherry tomatoes, halved; 1/2 cup loosely packed small fresh basil leaves

4.4

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Prep Time: 15 minutes

Cook Time: 8 minutes

Total: 23 minutes

Servings: 4

Cost: $5.51 /serving

Author : Jane Charlton

kid friendly quick bake

Ingredients

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4 eggs, lightly whisked2 garlic cloves, crushed2 green zucchini, ends trimmed, coarsely grated125 grams reduced-fat ricotta, coarsely crumbledSalt & freshly ground black pepper2 tsp olive oil1 x 250 grams punnet cherry tomatoes, halved1/2 cup loosely packed small fresh basil leaves

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Instructions

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Step 1

Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.

Step 2

Heat the oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.

Step 3

Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.