Zucchini & ricotta frittata

Looking for a low-fat, healthy dinner Look no further - this vegetarian frittata fits the bill!

Recipe «Zucchini & ricotta frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 4 eggs, lightly whisked, 2 garlic cloves, crushed, 2 green zucchini, ends trimmed, coarsely grated, 125g reduced-fat ricotta, coarsely crumbled, Salt & freshly ground black pepper , 2 tsp olive oil, 1 x 250g punnet cherry tomatoes, halved, 1/2 cup loosely packed small fresh basil leaves .

Ingredients:

• 4 eggs, lightly whisked 
• 2 garlic cloves, crushed 
• 2 green zucchini, ends trimmed, coarsely grated 
• 125g reduced-fat ricotta, coarsely crumbled 
• Salt & freshly ground black pepper 
• 2 tsp olive oil 
• 1 x 250g punnet cherry tomatoes, halved 
• 1/2 cup loosely packed small fresh basil leaves 

Instructions

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 (base measurement) 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. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.