Tony Ferguson
Recipes

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Zucchini and Ricotta Frittata

Zucchini and Ricotta Frittata

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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 oil
1 punnet cherry tomatoes, halved
1⁄2 cup small basil leaves, loosely packed

METHOD

  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.
AVERAGE QUANTITY PER PORTION
Energy 970.0kJ
Protein 17.2g
Fat 15.1g
Glycaemic carbohydrate 5.7g
of which is sugar 3.6g
Fibre 1.5g