1.Preheat oven to 220°C/425°F.
2.Discard stamens from zucchini flowers; fill flowers with ricotta, twist petal tops to enclose filling. Whisk eggs and milk in a large jug.
3.Heat an oiled medium ovenproof frying pan over medium heat. Pour egg mixture into pan, top mixture with zucchini flowers, tomato and fetta; cook 5 minutes or until bottom sets. Transfer pan to oven; bake 15 minutes or until frittata is set. Serve frittata topped with rocket.
You will need an ovenproof frying pan with a 17cm (6¾-inch) base for this recipe. If you don’t have an ovenproof pan, wrap the handle in foil to protect it.Note