This nutritious protein packed frittata is suitable for any main meal and delicious served warm or cold. The zucchini is disguised for even the fussiest kids. And if the sight of green herbs are a problem, just omit them from the recipe.
Preheat oven to 180°C. Grease a 6 hole regular muffin tin or line with paper cases.
Heat olive oil in a frying pan on low heat. Add the onion and sauté on low heat, stirring occasionally for 5 minutes so the onion softens but not browns. Add the zucchini and sauté for another 5 minutes then take off heat and put to one side. In a bowl, gently whisk the eggs, ricotta and herb until just combined. Then gently mix in the onion and zucchini. Using a soup ladle, fill each muffin hole with egg mixture. Sprinkle with parmesan and bake for 15-20 minutes, until the frittata feels firm. Cool in tin for a few minutes then serve with bread, toast or cooked grain and vegetables.
Best eaten on the day but keeps well in the fridge for 1 day.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Breakfast, Dinner, Finger Food, Lunch | |
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