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Zucchini, Basil and Yoghurt Frittata

Zucchini, Basil and Yoghurt Frittata
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes


  • 1 tbsp extra virgin olive oil
  • 1 leek, white part sliced thinly
  • 6 eggs
  • 1 cup Rokeby Farms Natural Probiotic Yoghurt
  • 1 zucchini, grated
  • Handful basil leaves, roughly chopped (plus extra to serve)
  • 1 tbsp capers
  • Salt and pepper to taste
  • 1/3 cup grated parmesan, to serve


  1. Preheat oven to 200°C.
  2. In a large bowl lightly beat the eggs and add in the probiotic yoghurt, salt and pepper.
  3. Heat the oil in a 1.5-litre capacity ovenproof pan over medium heat, add the leek and cook for 5 minutes until softened. Add the zucchini and capers and fry for 2 minutes. Pour in the egg mixture and top with basil leaves.
  4. Remove from heat and add pan to oven for 30–40 minutes or until cooked through.
  5. Top with the parmesan and extra basil to serve. Enjoy!

Watch how to make it…