Frittata with zucchini, pea, mint and ricotta
Frittata is one of those easy, throw together meals that can be prepped, cooked and ready to eat for mid week meals and easy dinners in a matter of minutes. Use leftovers and things you have on hand or if you are stuck for ideas and have a culinary craving like we did when we dreamed up this zucchini, pea, mint and ricotta version both are great options for you to work with this weekend.
Healthy greens of zucchini and garlic, which are available all year round and the addition of frozen peas - something most of us have on hand in the freezer, make this an easy and cheap meal that doesn't compromise on flavour and nourishment. The freshness of the mint paired with the creaminess of the ricotta make this to die for.
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 fresh low-fat ricotta
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.
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.
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.
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.