P H OTO G R A P H Y by JAMES MOFFATT STYLING by OLIVIA BLACKMORE and KATE BROWN
4 ways with
frittata No-one likes a boring lunch and these frittatas are perfect for the school or office lunchbox. Basic frittata MAKES 6 PREP AND COOK TIME 40 MINUTES
1½ tablespoons semolina 2 small (180g) zucchini 1 small (120g) potato, scrubbed, unpeeled 6 eggs 1 cup (240g) ricotta 1 clove garlic ¼ cup chopped fresh flat-leaf parsley ½ teaspoon sea salt flakes
Preheat oven to 220°C (200°C fan-forced). Lightly grease a 6-hole (¾ -cup/180ml) Texas muffin pan. Sprinkle greased holes with semolina. Using a vegetable peeler, cut 1 zucchini into ribbons. Line pan holes with zucchini, overlapping at different angles. Coarsely grate remaining zucchini and potato; squeeze out excess liquid. Whisk eggs, ricotta, garlic, parsley, salt flakes and grated vegetables in a medium bowl. Spoon mixture into pan holes. Bake for 25 minutes or until set.
156 The Australian Women’s Weekly | FEBRUARY 2020
