Pea, Zucchini and Ricotta Frittata with Cherry Tomatoes
Do you struggle to get in the recommended five serves of vegetables each day? Try our ricotta frittata which ticks off nearly three of your five in just one serve of this recipe! Family-friendly and tasty, this frittata is wonderfully versatile as it is perfect for breakfast right through to dinner, can be chopped into finger food for kids, easily served warm or cold as leftovers and is adaptable for those end-of-week vegetables.
Serves 4
Ingredients:
8 eggs
1/4 cup chopped mint leaves
2 tbsp extra virgin olive oil
500g zucchini, diced
1 garlic clove, minced
1 cup (120g) frozen peas, thawed
1 cup ricotta
1 cup cherry tomatoes, sliced in half
Method:
Preheat the oven to 180°C and grease or line a baking tin with baking paper.
Heat the olive oil in a frypan over low heat. Add the garlic and fry until soft. Add the zucchini and fry for 6 to 8 minutes, until zucchini is golden and tender. Stir in the peas and slightly cook through before removing the pan from the heat.
Whilst the mixture cools, whisk the eggs in a bowl with the mint and ricotta. Season with pepper. Add the zucchini and pea mixture to the bowl and mix before pouring into the baking tin.
Top the frittata with the halved cherry tomatoes and bake in the oven for 40 minutes or until the top is golden and set.
Slightly cool and slice before serving warm with a slice of toast for a satisfying main or side salad for a lighter meal.
Tips:
Cool completely and store the frittata in an airtight container for up to three days
Serve chilled or gently reheat in the oven or microwave
Slice into individual serves and freeze for up to three months