ZUCCHINI & TOMATO FRITATTA
Preparation Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
4 free range eggs, lightly beaten
½ cup thickened cream
1 garlic clove, crushed
2 green zucchini, coarsely grated
2 spring onions, nely sliced
4 sprigs fresh thyme, leaves only
½ cup mozzarella cheese, grated
½ cup cheddar cheese, grated
1 cup semi-dried tomatoes
20 fresh basil leaves, torn
Salt & freshly ground black pepper
Canola oil for greasing
Method:
1. Prepare the deep dish baking pan from your George Foreman The Champ All-in-One Grill
by rubbing both plates with paper towel dipped in a small amount of canola oil and lining
the pan with baking paper. Heat your George Foreman The Champ All-in-One Grill to
160°C with the deep dish baking pan in it.
2. Using electric beaters or a bench mixer, whisk the egg, cream and garlic together in a large
bowl for 1 minute. Gently fold in the zucchini, spring onions, thyme, cheese, tomatoes and
basil and season with salt and pepper.
3. Carefully pour the zucchini mixture into the pre-heated pan and cook for 15-18 minutes or
until frittata is just rm to touch and set around the edges.
4. Carefully remove from the grill and let sit for 5 minutes. Using the edges of the baking
paper, lift the frittata out of the pan. Cut into wedges and serve with a green salad.
Serves 6-8
Tip: You can serve this dish hot or cold.
RECIPES
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