The Zucchini and Ricotta Frittata is a delicious and nutritious dish perfect for any meal of the day. Combining fresh zucchini, creamy ricotta cheese, and the zest of sun-dried tomatoes, this frittata is both satisfying and easy to prepare. It's a great way to use up seasonal vegetables and bring some Mediterranean flair to your table.
- Make sure to squeeze out any excess moisture from the zucchini after grating to avoid a watery frittata.
- For a richer flavor, you can sauté the scallions and sun-dried tomatoes before adding them to the egg mixture.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a chopped chili to the mixture.
- Allow the frittata to cool slightly before slicing to make it easier to serve and enhance its flavor.
With its vibrant flavors and wholesome ingredients, the Zucchini and Ricotta Frittata is sure to become a favorite in your recipe collection. Serve it warm for breakfast, lunch, or dinner, and enjoy a healthy and tasty meal that’s quick to prepare and packed with nutrients.
Nutrition Facts | |
---|---|
Serving Size | 310 grams |
Energy | |
Calories 250kcal | 12% |
Protein | |
Protein 20g | 13% |
Carbohydrates | |
Carbohydrates 16g | 5% |
Fiber 3.28g | 9% |
Sugar 9g | 9% |
Fat | |
Fat 13g | 15% |
Saturated 5g | 18% |
Cholesterol 330mg | - |
Vitamins | |
Vitamin A 220ug | 24% |
Choline 290mg | 52% |
Vitamin B1 0.21mg | 17% |
Vitamin B2 0.63mg | 48% |
Vitamin B3 1.86mg | 12% |
Vitamin B6 0.36mg | 21% |
Vitamin B9 110ug | 27% |
Vitamin B12 0.93ug | 39% |
Vitamin C 33mg | 37% |
Vitamin E 1.02mg | 7% |
Vitamin K 16ug | 14% |
Minerals | |
Calcium, Ca 230mg | 18% |
Copper, Cu 0.28mg | 31% |
Iron, Fe 3.25mg | 30% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 350mg | 28% |
Potassium, K 1010mg | 30% |
Selenium, Se 33ug | 62% |
Sodium, Na 180mg | 12% |
Zinc, Zn 2.46mg | 22% |
Water | |
Water 260g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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