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zucchini-ricotta-frittata-recipe

Zucchini Ricotta Frittata

A delicious and easy-to-make frittata with zucchini and ricotta cheese.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Zucchini, grated
  • 1 cup Ricotta cheese
  • 6 Eggs
  • ¼ cup Parmesan cheese, grated
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together the eggs, ricotta, Parmesan, salt, and pepper.
  3. Heat the olive oil in an oven-safe skillet over medium heat. Add the grated zucchini and cook until softened, about 5 minutes.
  4. Pour the egg mixture over the zucchini in the skillet. Cook on the stovetop for about 5 minutes, until the edges start to set.
  5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is fully set and golden on top.
  6. Remove from the oven and let it cool slightly before slicing and serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg

Keywords

Frittata, Ricotta, Zucchini
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