Zucchini And Ricotta Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 eggs, lightly whisked
• 2 garlic cloves, crushed
• 2 zucchini, ends trimmed, coarsely grated
• 125 g low-fat ricotta cheese, coarsely crumbled
• salt & freshly ground black pepper
• 2 teaspoons olive oil
• 250 g cherry tomatoes, halved
• 1/2 cup loosely packed small fresh basil leaf

Recipe

• 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.
• 2 heat the oil in a 20cm-diameter 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.
• 3 cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. remove from grill and cut the frittata into 8 wedges and place on serving plates.
• 4 divide tomatoes among serving plates and sprinkle with basil. serve immediately.