Ever since Stakes Day at the races when someone’s grandmother had made a zucchini fritatta, I’ve been dying to make my own. Running low on pre-prepared meals for work in the freezer and strapped for cash, I decided now would be the perfect time to make one. It’s a good one to have on hand as it will hold up in the fridge for a few days.

Ricotta and Zucchini Fritatta

olive oil
1 brown onion, diced
2 cloves of garlic, minced
2 large zucchini, grated
500g fresh ricotta
12 eggs*
salt

1. Preheat oven to 180°C.
2. Heat a splash of olive oil in a frying pan and add onion. Cook for 5 minutes until translucent. Add garlic and cook for 1-2 minutes more. Remove from heat.
3. Transfer onion mixture to a large bowl with zucchini.
4. Crumble in ricotta, and mix well.
5. Add eggs, giving a good stir to break all the yolks. Season well.
6. Transfer mix to a lined 26cm cake tin. Place in a hot oven and bake for 50-60 minutes until firm. Serve hot or cold with a garden salad.

*(I had about 2 cups of eggs whites on hand so I added these, but aren’t essential)
Serves 12