Zucchini flower and tomato frittata

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

  • 35 mins cooking
  • Serves 4
  • Print


Zucchini flower and tomato frittata
  • 6 baby zucchini with flowers attached (120g)
  • 150 gram reduced-fat ricotta cheese
  • 8 eggs
  • 1/4 cup (60ml) milk
  • 1/3 cup (50g) drained semi-dried tomatoes, chopped coarsely
  • 100 gram reduced-fat fetta cheese, crumbled
  • 15 gram rocket (arugala)


Zucchini flower and tomato frittata
  • 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.

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