| | Zucchini and ricotta frittata
Zucchini and ricotta frittata
Zucchini and ricotta frittata 4.3-5 9
  • Calories: 987 kj
  • Fat: 13g
  • Carbohydrates: 8g

How to Make:

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


  • 6 eggs, lightly beaten
  • 250g reduced-fat fresh ricotta cheese, crumbled
  • 2 large zucchini, grated
  • 4 green onions, thinly sliced
  • 1/4 cup sundried tomatoes, chopped
  • 2 tablespoons finely chopped fresh basil leaves
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