Zucchini Frittata with Parmesan & Ricotta

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.