Zucchini and ricotta frittata

Zucchini and ricotta frittata

Ingredients (serve 4):

  • 6 eggs, lightly beaten
  • 250g ricotta cheese, crumbled
  • 2 large zucchini (baby marrow), grated
  • 4 green onions, thinly sliced
  • ¼ cup sundried tomatoes, chopped
  • 2 tablespoons finely chopped fresh basil leaves



  1. Whisk eggs and ricotta together in a large bowl.
  2. Add zucchini, onion, tomato and basil. Stir to combine. Season with salt and pepper.
  3. Lightly grease a 20cm (base) heavy-based, nonstick, flameproof frying pan. Heat over medium heat.
  4. Pour egg mixture into pan. Reduce heat to medium-low. Cook for 12 to 15 minutes or until almost set.
  5. Preheat grill on medium-high heat. Grill frittata for 3 to 5 minutes or until golden and set.
  6. Stand for 2 minutes.
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