» Vegetarian Recipes » Zucchini & Ricotta Frittata

Zucchini & Ricotta Frittata

(Serves 4)

Ingredients

• 4 Eggs
• 4 Egg whites, separated
• 2 Cloves garlic, crushed
• 2 Large zucchini, coarsely grated
• 200g Reduced fat ricotta cheese, loosely crumbled
• Salt and pepper
• 2 Teaspoons olive oil
• 1 Punnet cherry tomatoes, halved
• ½ Cup loosely packed, small basil leaves

Method

1. Pre-heat grill to high.
2. Whisk eggs, egg whites and garlic in a bowl. Gently fold in zucchini and ricotta and season with salt and pepper.
3. Heat oil in a 20cm diameter frying pan (with metal handle) over medium heat. Pour in zucchini mixture and cook for 5-6 minutes until just set around the edges but still runny in the middle.
4. Remove from the heat and place under the grill about 6cm from the heat source for 2-3 minutes until golden brown and just set. Remove from the grill.
5. Cut into wedges. Serve 1 wedge for a female and 2 wedges for a male. Serve frittata with cherry tomatoes sprinkled with basil leaves and freshly cracked black pepper.