Zucchini Ricotta Frittata

Zucchini Ricotta Frittata: Light and Flavourful

Serves: 4

Ingredients

• 4 eggs
• 4 egg whites, separated
• 2 cloves garlic, crushed
• 2 large zucchini, coarsely grated
• 200g ricotta cheese, loosely crumbled
• Salt and pepper
• 2 teaspoons extra virgin olive oil
• 1 punnet cherry tomatoes, halved
• ½ cup small basil leaves, loosely packed

Directions

1. Preheat 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 a metal handle) over medium heat. Pour in the 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.

This Zucchini Ricotta Frittata is a versatile, protein-packed dish that’s perfect for any meal of the day. With its creamy texture and fresh, vibrant flavours, it’s a healthy and satisfying option for breakfast, brunch, or dinner. Store leftovers in an airtight container in the refrigerator for up to 3 days.