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Zucchini, chilli and ricotta one-pan frittata

By: Jolie Wiener
November 14, 2019


Why limit breakfast food to just breakfast?! Enjoy this colorful, veggie packed frittata for a great breakfast, brunch or even a quick dinner! It looks beautiful, it’s tasty, and it is quite simple and quick to make. The whole family will love this one. 

Servings: 4


2 zucchini, thinly sliced

1 tsp olive oil

1 garlic clove, crushed

½ tsp dried red chili flakes

100g chopped trimmed kale

150g (1 cup) frozen peas

8 eggs

2 tablespoons milk

85g (⅓ cup) fresh ricotta

Lemon wedges  


  1. Heat half the oil in a large, ovenproof non-stick frying pan over medium-high heat. Add zucchini and cook, turning, for 2-3 minutes or until golden. Transfer to a plate. Add the garlic, chili and remaining oil and cook, stirring, for 1 minute or until aromatic. Add kale and peas and cook for about 2 minutes or until kale is wilted. Return zucchini to pan.
  2. Whisk together the eggs and milk in a bowl and season. Pour egg mixture evenly over the vegetables and scoop in some ricotta. Reduce heat to low and cook, covered, for 15 minutes or until egg mixture is almost set.
  3. Preheat grill on medium/high. Place frittata under the grill and cook for 5 minutes or until golden, set and puffed. Set aside to cool and then slice. Enjoy!

Nutrition Facts: Per Serving 

KCal: 280

Fat: 13g (total)

Carbohydrates: 17g (total)

Protein: 22g

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