Zucchini Blossom And Tomato Frittata - cooking recipe

Ingredients

6 None baby zucchini with blossoms attached, stamens discarded
5 oz reduced-fat ricotta cheese
8 None large eggs
1/4 cup milk
2 oz drained semi-dried tomatoes, chopped coarsely
3.5 oz reduced-fat feta cheese, crumbled
3/4 cup baby arugula

Preparation

Preheat oven to 425\u00b0F.
Fill zucchini blossoms with ricotta. Twist petal tops to enclose filling.
Whisk eggs and milk together. Oil a medium ovenproof frying pan and place over medium heat. Add egg mixture to pan. Arrange zucchini flowers, tomatoes and feta over top. Cook for 5 mins, or until bottom sets. Transfer pan to oven and bake for 15 mins, or until frittata is set. Serve frittata topped with baby arugula.