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Zucchini and ricotta frittata
Zucchini and ricotta frittata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a quick, wallet-friendly meal with just 6 ingredients!
Ingredients:
  • 6 eggs, lightly beaten
  • 250g reduced-fat fresh ricotta cheese, crumbled
  • 2 large zucchini, grated
  • 4 green onions, thinly sliced
  • 62.50 ml sundried tomatoes, chopped
  • 40.00 ml finely chopped fresh basil leaves
Instructions:
  • Combine eggs and ricotta in a large bowl, then add zucchini, onion, tomato, and basil. Mix well and season with salt and pepper.
  • Prepare a 20cm (base) heavy-based, nonstick, flameproof frying pan by greasing it lightly. Heat the pan over medium heat, then pour the egg mixture into it. Reduce the heat to medium-low and cook for 12 to 15 minutes until the eggs are almost set.
  • Preheat the grill to medium-high heat. Grill the frittata for 3 to 5 minutes, or until golden and set. Allow it to stand for 2 minutes before serving.

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