A quick and easy frittata recipe to make when guests drop in.


Serves 6

  • 125g bacon strips, cooked and crumbled
    1 medium carrot
    1 medium zucchini
    1 vine ripened tomato, cut into
    8 wedges and semi-dried
    200g low-fat ricotta cheese
    6 eggs
    1 cup milk
    1 tblsps butter, melted
    ½ tsp salt
    ¼ tsp pepper
    ¼ cup green onions, chopped
    1 cup shredded Cheddar cheese


Preheat oven to 170ºC. Lightly grease a 28cm ceramic baking dish with the butter. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned – about 10 minutes.

Drain bacon slices on paper towels and crumble. Cut the zucchini and carrot into batons and cook the carrot first in boiling salted water until soft then place the zucchini in for 3 minutes.

Remove from heat drain and dry on paper towel. Place the tomatoes and cooked vegetables evenly in the baking dish and dob spoonfuls of the ricotta cheese gently into the dish.

Beat eggs, milk, butter, salt and ground pepper in a bowl; gently pour into prepared baking dish. Sprinkle with green onions, bacon and Cheddar cheese.

Bake in preheated oven until a knife inserted near the centre comes out clean – 25 to 30 minutes.

Serve warm with a dressed rocket salad and fresh bread rolls or garlic bread.