Zucchini, Ricotta and Mint Frittata

Tonight’s recipe was inspired by the beautiful home-grown zucchinis from my friend Jodie’s garden, and my current obsession with mint from my herb beds.

I’m not overly fond of eggy dishes, so using the ricotta (you can use low-fat) cuts through the egg and makes the dish light and moist.

This dish is awesome because:
• Frittata is super simple (one dish) and another great way to use up left-over fresh or roasted veggies.
• Grate the veggies to hide them from little people.
• No pastry – no mucking around.
• Awesome hot or cold, it’s a lovely picnic food, and the recipe can doubled or tripled to feed lots of people.
• Or make in a square dish and cut into bites, add a dollop of pesto and garnish with a cherry tomato for a canape.
• Add some bacon or pancetta or cooked diced chicken if you like.

And a secret: When you prepare the dish, lightly grease with olive oil and sprinkle with a teaspoon of polenta, and shake to coat the dish. This gives the underneath and sides of the frittata a little crunch and makes it easier to get out.

You will need:

• 1 large zucchini (yellow or green)
• 4 eggs
• 250 gms of smooth ricotta (it doesn’t have to be smooth but you will get a different texture)
• 2 cloves of garlic (optional)
• A handful of mint (or any other herbs you like)
• Salt and pepper to taste

Now…

1. Finely mince the garlic, and grate the zucchini coarsely.
2. Whisk the four eggs and the garlic in a large bowl.
3. Fold through the ricotta, then fold through the mint and zucchini.
4. Lightly grease a 20cm pie plate or other ceramic dish, and pour the mixture in.
5. Bake at 180C for 25 mins until just set – don’t overcook, it will continue to cook when it rests.
Serve with a green salad and bread if your family need a bit more filling up.

Serves 4 adults, or 2 adults and up to 2-3 little people.

$: ricotta (3) + eggs (2) + vegetables (2) = 8