Zucchini Frittata

1. 1

   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.

2. 2

   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.

3. 3

   Discard the zucchini juices.

4. 4

   Heat an oven proof 6 inch skillet on the stove over medium heat Add a knob of butter and swirl around.

5. 5

   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.

6. 6

   Carefully turn out onto a plate and slice Serve with tomato relish and bacon or a green salad.

7. 7

   Thanks Adam

* Per serving · 4 servings · Values may vary.

No additional tips available.