Courgette, Tomato and Ricotta Frittata
Courgette, Tomato and Ricotta Frittata
Ingredients
- 2 large courgettes, trimmed and thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 8 large eggs
- 1/2 cup full-fat ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped, plus extra for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190
- 2
Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the sliced courgettes and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Add the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
⏱️ 10 min - 3
While the vegetables are cooking, whisk the eggs in a large bowl. Add the ricotta cheese, grated Parmesan, chopped fresh basil, salt, and black pepper. Whisk until well combined.
⏱️ 5 min
- 4
Pour the egg mixture over the cooked courgettes and tomatoes in the skillet. Gently spread the vegetables evenly. Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set.
⏱️ 5 min
- 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 190
- 6
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before sliding it onto a cutting board. Garnish with extra fresh basil, slice into wedges, and serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Courgette, Tomato and Ricotta Frittata
- 2 large courgettes, trimmed and thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 8 large eggs
- 1/2 cup full-fat ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped, plus extra for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 190°C (375°F).
⏱️ 5 min•🌡️ 190 - 2
Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the sliced courgettes and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned. Add the halved cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
⏱️ 10 min - 3
While the vegetables are cooking, whisk the eggs in a large bowl. Add the ricotta cheese, grated Parmesan, chopped fresh basil, salt, and black pepper. Whisk until well combined.
⏱️ 5 min - 4
Pour the egg mixture over the cooked courgettes and tomatoes in the skillet. Gently spread the vegetables evenly. Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set.
⏱️ 5 min - 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 20 min•🌡️ 190 - 6
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before sliding it onto a cutting board. Garnish with extra fresh basil, slice into wedges, and serve warm or at room temperature.
⏱️ 5 min