Brought to you by ENSURE
1.Boil, steam or microwave potato until tender; drain.
3.Whisk Ensure and 2 tablespoons water until smooth, then whisk in eggs and parmesan. Heat half the oil in a 22cm ovenproof frying pan over medium heat. Add garlic, lemon thyme and zucchini; cook, stirring, for 4 minutes or until soft; cool slightly. Add to bowl with egg mixture.
4.Heat remaining oil in same pan. Add egg mixture to pan, swirling to evenly coat base of pan. Cook, without stirring, for 2 minutes or until the base of egg mixture is just set. Arrange mushroom, tomato, ricotta and potato over egg. Cover pan with a lid or foil; cook for 1 minute or until egg is almost set. Remove cover, transfer pan to grill; cook for 5 minutes or until golden and cooked.
5.Cut frittata into quarters; top with pesto and spinach. Serve with toast.
TIP If you don’t have an ovenproof frying pan, cover the handle with several layers of foil to prevent it burning.Note