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How to make Frittata with zucchini, peas, mint and ricotta

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 6 free-range eggs
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon olive oil
  • 500g zucchini, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 cup (120g) frozen peas, thawed
  • 150g low-fat fresh ricotta

Method

  • Step 1 Preheat the grill to medium-high heat. Crack the eggs into a bowl, then use a fork to lightly beat with the mint and a good sprinkling of salt and pepper.
  • Step 2 Heat the oil in a 26cm non-stick frypan over low heat. When hot, fry the zucchini and garlic for 8-10 minutes, stirring, until zucchini is light golden and tender, then stir in the peas.
  • Step 3 Spread the zucchini and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, then cook the frittata over medium-low heat for 5-6 minutes until almost set.
  • Step 4 Place the pan under the grill and cook for a further 1-2 minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.