Tomato, Ham and Zucchini Frittata with Ricotta …
Ingredients …
  • 1 large zucchini, cut in half lengthways and thinly sliced
  • 1⅓ cups ham, chopped
  • 1 punnet (200g) mixed cherry tomatoes, cut in half
  • 8 eggs, lightly beaten
  • ½ cup milk
  • 1⅓ cups grated parmesan cheese
  • ½ cup ricotta
  • ¼ tablespoon mixed herbs
Method …
  1. Preheat oven to 200 C. Spray a glass baking dish measuring approximately 20 cm x 35 cm with cooking spray or line a slice tin of similar measurements with baking paper.
  2. Place the zucchini, ham and cherry tomatoes in the base of the baking dish and toss roughly.
  3. In a large bowl, combine the eggs, milk and parmesan and season with salt. Pour the mixture over the top of the baking dish.
  4. Scoop teaspoonfulls of ricotta and drop it randomly over the top of the dish. Sprinkle with the mixed herbs and bake until cooked through in the oven for approximately 25 minutes.
  5. Remove from the oven and allow the frittata to cool a little. Slice and serve or refrigerate and eat cold.
Recipe by Mrs Organised at