Zucchini & Cherry Tomato Frittata Slice
Prep: 15 mins
Cook: 25-30 mins
Servings: 16 squares
A super versatile dish, the Zucchini and Cherry Tomato Frittata Slice can be served warm for lunch or dinner, or can even be packed in lunchboxes to be eaten chilled.
Ingredients
- 6 extra large eggs
- ¼ cup sunflower oil
- 2 cups grated zucchini
- 1 cup White Wings Self Raising Flour
- ½ small red onion, finely grated
- ½ cup grated cheese
- 150g fresh ricotta, crumbled
- ½ cup basil leaves, chopped
- Freshly ground black pepper & salt flakes
- 4-5 cherry tomatoes, halved
- Additional basil leaves, for decoration
Method
- Pre-heat oven to 180°C (160°C fan-forced). Line a 22 x 22 cm, 4 cm deep baking tray with baking paper.
- Combine eggs and oil in a large mixing bowl. Whisk well. Stir in the zucchini, flour, onion, grated cheese, ricotta and basil. Mix until well combined and season.
- Pour mixture into prepared tray and arrange tomato halves over the top. Sprinkle with some additional small basil leaves and bake for 35-40 minutes until golden and cooked through. Serve warm or chilled.
Tips:
Frittata can be served warm or pack chilled into lunchboxes.
Sprinkle some toasted pinenuts over the top prior to baking, or add in some crumbled feta.
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