Zucchini and ricotta frittata

Ingredients (serve 4):

• 6 eggs, lightly beaten
• 250g ricotta cheese, crumbled
• 2 large zucchini (baby marrow), grated
• 4 green onions, thinly sliced
• ¼ cup sundried tomatoes, chopped
• 2 tablespoons finely chopped fresh basil leaves

Method:

1. Whisk eggs and ricotta together in a large bowl.
2. Add zucchini, onion, tomato and basil. Stir to combine. Season with salt and pepper.
3. Lightly grease a 20cm (base) heavy-based, nonstick, flameproof frying pan. Heat over medium heat.
4. Pour egg mixture into pan. Reduce heat to medium-low. Cook for 12 to 15 minutes or until almost set.
5. Preheat grill on medium-high heat. Grill frittata for 3 to 5 minutes or until golden and set.
6. Stand for 2 minutes.