Zucchini Frittata with Parmesan & Ricotta
Simple to make - delicious for breakfast with bacon and tomato relish.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
*
|
| 5 | large |
eggs
Free Range |
|
| ½ | cup |
Parmesan cheese
|
|
| ⅓ | cup |
cream
Light or pouring |
|
| 1 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
Freshly ground |
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | cup |
ricotta cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
|
*
|
| 5 | large |
eggs
Free Range |
|
| 118 | ml |
Parmesan cheese
|
|
| 79 | ml |
cream
Light or pouring |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
Freshly ground |
|
| 5 | ml |
dry mustard
|
|
| 118 | ml |
ricotta cheese
|
|
Directions
Heat oven to 360F (180C).
Grate the zucchini using a cheese grater and stir through 1 teaspoon of salt.
Put the grated zucchini in a strainer over a bowl to drain the juices and leave in the fridge for an hour or so; preferably overnight.
Beat the eggs, parmesan, cream, mustard powder, ricotta cheese and pepper together in a bowl to combine.
Squeeze as much moisture as possible out of the grated zuchinni with your hands (or you can wring it out by twisting it in a clean tea towel) and add the pulp to the egg mixture; stir to evenly combine.
Discard the zucchini juices.
Heat an oven proof 6 inch skillet on the stove over medium heat.
Add a knob of butter and swirl around.
Pour in the egg mixture and cook for a few minutes on the stove top.
Transfer to the oven and cook for around ten minutes or until the eggs are just set through.
Carefully turn out onto a plate and slice.
Serve with tomato relish and bacon or a green salad.
Thanks Adam.
