Get creative in the kitchen
Zucchini and Ricotta Frittata
4 to 6 serves
5 GREEN ZUCCHINI (COURGETTES)
6 LARGE EGGS
¼ CUP (60ML) MILK (OR ALMOND MILK)
½ CUP (40G) FINELY GRATED PARMESAN
100G RICOTTA, CRUMBLED
20G BUTTER (OR COCONUT OIL)
SEA SALT AND CRACKED BLACK PEPPER TO TASTE
Grate zucchini and squeeze out any excess water.
Place the zucchini, eggs, milk, salt, pepper, parmesan and ricotta in a bowl and mix well to combine.
Heat a non-stick ovenproof frying pan over medium heat. Add the butter, pour in the zucchini mixture and cook for 6–8 minutes or until the egg is just beginning to set.
Place under a preheated hot grill (you can also use a very hot oven) and grill for 5–6 minutes or until the top is golden and the egg is set.
Slice and serve from the pan.