Zucchini, pea and ricotta frittata

Zucchini, pea and ricotta frittata

By
From
Something for Everyone
Serves
4-6
Photographer
Ben Dearnley

A frittata is my go-to meal when I’m overdue for a grocery shop. If the fridge is running low, I can usually scrounge around and at least find some eggs and a couple of greens, without resorting to takeaway. It’s one recipe that can be made for breakfast, lunch or dinner. It’s also terrific for lunchboxes and can be eaten warm or cold as a snack any time of the day.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 small brown onion, finely diced
1 zucchini, thinly sliced using a mandolin
140g fresh or frozen peas
6 eggs
80ml milk
100g fresh ricotta, (see note)
fresh herbs, to serve (optional)

Method

  1. Preheat the oven grill to high.
  2. Heat the oil in a large non-stick ovenproof frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the zucchini and peas and cook for a further 2–3 minutes, or until the zucchini has softened.
  3. Whisk together the eggs and milk in a bowl, then pour over the zucchini and pea mixture in the pan, stirring gently to mix the eggs through the greens. Crumble the ricotta evenly over the top, reduce the heat to low and cook for a further 6 minutes, or until the egg is nearly set.
  4. Transfer the frying pan to the grill and cook for 5 minutes, or until the top is set and golden.
  5. Cut the frittata into slices and serve with fresh herbs sprinkled on top, if liked.

Baby’s serve

  • For a younger baby, wait at least until your baby is managing some finger foods (which may not happen until 8–9 months or older), before offering her this frittata. Cut into fingers that she can easily hold. For an older baby, serve as for a younger baby.

Toddler’s serve

  • Serve as is, cut into fingers.

Soft cheeses

  • Ricotta and other soft cheeses, such as feta, are considered a high-risk food in terms of contamination with listeria bacteria. As such, pregnant women are advised not to eat them. You can give soft cheeses to healthy babies over 6 months of age, however, you should be careful when purchasing and storing them. Make sure they’re very fresh, packaged hygienically (in a sealed packet) and stored in the refrigerator. Don’t re-serve any unfinished portions.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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