Tony Ferguson courgette frittata


  • 20cm diameter frying pan (with metal handle)
  • ½ cup small basil leaves, loosely packed
  • 1 punnet cherry tomatoes
  • 2tsp oil
  • Salt and pepper
  • 200g reduced fat ricotta cheese, loosely crumbled
  • 2 large courgettes, coarsely grated
  • + 3 more ingredients
    • 2 cloves garlic, crushed
    • 4 egg whites, separated
    • 4 eggs

1. Preheat grill to high. 2. Whisk eggs, egg whites and garlic in a bowl. Gently fold in courgettes and ricotta and season with salt and pepper. 3. Heat oil in a frying pan over medium heat. Pour in courgette mixture and cook for 5-6 mins until just set around the edges but still runny in the m...

View full recipe at SpringPad


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