Breakfast frittata

Place zucchini into a clean tea towel, gather the edges and squeeze the excess liquid. Discard liquid.

Whisk mustard and eggs together until well combined. Heat the oil in the base of 18 cm (base), 25 cm (top) non-stick ovenproof frying pan over medium heat. Add the onion, cook, stirring occasionally for 1 minute until soft. Add the zucchini and tomatoes, cook 5 minutes until vegetables have softened and moisture evaporated. Stir in silverbeet and half the cheddar cheese. Spread the mixture evenly over the pan. Dollop over the ricotta. Pour over the egg mixture and agitate the mixture to allow the egg to run to the base. Cook for 4 minutes, or until almost set. Sprinkle over the remaining cheese. Place the pan under a grill for 2 to 3 minutes, or until the top is set and lightly golden. Scatter over the parsley or basil. Season to taste. Cut in half and serve.

TIP: You can reheat second serving in an oven at 180°C for 10 minutes or between baking paper in a sandwich press.