Zucchini and Ricotta Frittata

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

Steps:

• 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