Zucchini & Ricotta Frittata

Serves 4, 198 calories per serve


  • 4 eggs
  • 4 egg whites, separated
  • 2 garlic cloves, crushed
  • 2 large zucchini, coarsely grated
  • 200g reduced fat ricotta cheese, loosely crumbled
  • Salt and pepper
  • 2 teaspoons oil
  • 1 punnet cherry tomatoes, halved
  • ½ cup small basil leaves, loosely packed

Zucchini & Ricotta Frittata


  1. Preheat grill to high.
  2. Whisk eggs, egg whites and garlic in a bowl.
  3. Gently fold in zucchini and ricotta and season with salt and pepper.
  4. Heat oil in a 20cm diameter frypan (with metal handle) over medium heat. Pour in zucchini mixture and cook for 5-6 minutes until just set around the edges but still runny in the middle.
  5. Remove from the heat and place under the grill about 6cm from the heat source for 2-3 minutes until golden brown and just set. Remove from the grill.
  6. Cut into wedges and serve. Serve frittata with cherry tomatoes sprinkled with basil leaves and freshly cracked black pepper.

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