Name: Zucchini flower and tomato frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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)

Ingredients

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)

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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