I had the pleasure of spending the weekend in Inverloch, a lovely little coastal town, south east of Melbourne, Australia.
My Bestie moved there permanently last year and I miss her like crazy.
One of my other beautiful clients, Nola, moved nearby & we stopped in for a cuppa & a catch-up on the way home.
Look at what she gifted me!
Zuccuni, apple cucumbers, cherry tomatoes & a great big bunch of herbs, parsley, basil, lemon verbena & thai basil - all home grown!!
So naturally I got busy.
This frittata is easy, healthy & delicious; you can just use any veggies you have in the fridge, I often use broccoli, capsicum and mushrooms as well.
I made a dozen muffins so used a few eggs but adapt to the size of your pan.
They also make a great lunchbox addition.
1 Zuccini, washed & sliced
2 handfuls of cherry tomatoes, halved
1 cup grated parmesan
2 cups ricotta
2 handfuls of spinach/rocket
handful of basil, chopped
Salt & pepper to taste
Preheat oven to 180C/350F
Line muffin tray with baking paper squares
Precook zucchini slices & tomatoes in a pan and set aside
In a large bowl, whisk eggs, parmesan & 2/3 of the ricotta until smooth.
Season with salt & pepper and stir in rocket & basil
Spoon zucchini & tomato mixture into muffin tray, ladle the egg mixture in and dot with the remaining ricotta.
Bake for 20 minutes or until firm & golden brown.