Vegetarian Zucchini Frittata
4 eggs, lightly whisked
2 garlic cloves, crushed
2 green zucchini, ends trimmed, coarsely grated
125g reduced-fat ricotta, coarsely crumbled
Salt and freshly ground black pepper
2 tsp olive oil
1 x 250g punnet cherry tomatoes, halved
1/2 cup loosely packed small fresh basil leaves
1. Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
2. Heat the oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
3. Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.