Zucchini Frittata

Directions

1. 1
   Heat oven to 360F (180C) Grate the zucchini using a cheese grater and stir through 1 teaspoon of salt Put the grated zucchini in a strainer over a bowl to drain the juices and leave in the fridge for an hour or so; preferably overnight.
2. 2
   Beat the eggs, parmesan, cream, mustard powder, ricotta cheese and pepper together in a bowl to combine Squeeze as much moisture as possible out of the grated zuchinni with your hands (or you can wring it out by twisting it in a clean tea towel)and add the pulp to the egg mixture; stir to evenly combine.
3. 3
   Discard the zucchini juices.
4. 4
   Heat an oven proof 6 inch skillet on the stove over medium heat Add a knob of butter and swirl around.
5. 5
   Pour in the egg mixture and cook for a few minutes on the stove top Transfer to the oven and cook for around ten minutes or until the eggs are just set through.
6. 6
   Carefully turn out onto a plate and slice Serve with tomato relish and bacon or a green salad.
7. 7
   Thanks Adam