Zucchini & ricotta frittata | Recipe Cart
Looking for a low-fat, healthy dinner? Look no further - this vegetarian frittata fits the bill!
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Cooking tools:
- Grill
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Plate
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
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