Zucchini And Ricotta Frittata - cooking recipe

Ingredients

4 eggs, lightly whisked
2 garlic cloves, crushed
2 zucchini, ends trimmed, coarsely grated
125 g low-fat ricotta cheese, coarsely crumbled
salt & freshly ground black pepper
2 teaspoons olive oil
250 g cherry tomatoes, halved
1/2 cup loosely packed small fresh basil leaf

Preparation

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.
Heat the oil in a 20cm-diameter 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.
Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.