Recipes
Get creative in the kitchen
Zucchini and Ricotta Frittata
Servings
4 to 6 serves
prep time
5 mins
cook time
20 mins
total time
25 mins
Ingredients
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
Method
1
Grate zucchini and squeeze out any excess water.
2
Place the zucchini, eggs, milk, salt, pepper, parmesan and ricotta in a bowl and mix well to combine.
3
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.
4
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.
5
Slice and serve from the pan.