Zucchini and Ricotta Frittata |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Looking for a low-fat, diabetes-friendly Monday night dinner? Look no further - this vegetarian frittata fits the bill! Recipe courtesy of Australian Good Taste magazine. Ingredients:
4 eggs, lightly whisked |
2 garlic cloves, crushed |
2 zucchini, ends trimmed, coarsely grated |
125 g low-fat ricotta cheese, coarsely crumbled |
salt & freshly ground black pepper |
2 teaspoons olive oil |
250 g cherry tomatoes, halved |
1/2 cup loosely packed small fresh basil leaf |
Directions:
1. Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
2. Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
3. Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
4. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.
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