Brought to you by ENSURE
- 1 medium potato (200g), sliced thinly
- 6 scoops vanilla ENSURE
- 5 eggs, beaten lightly
- 2 tablespoons finely grated parmesan
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 1 tablespoon lemon thyme leaves
- 1 large zucchini (440g), grated coarsely
- 40 grams mushrooms, sliced
- 4 cherry tomatoes, sliced thinly
- 100g low-fat ricotta
- pesto, baby spinach leaves and toast, to serve
- 1Boil, steam or microwave potato until tender; drain.
- 2Preheat grill.
- 3Whisk 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.
- 4Heat 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.
- 5Cut 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.
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