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4 sheet Pastry, fillo (phyllo), raw

1 cup Capsicum, green, raw

10 mL Milk, cow, fluid, reduced fat (~1%)

8 egg Egg, chicken, whole, raw

1 tomato Tomato, common, raw

1 cup Oil, olive, pure

1 cup Cheese, ricotta, reduced fat (5%)

• Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
• Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.
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• Heat the oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.

Leftovers: Use the basil leaves shredded in salads.