Zucchini and ricotta frittata
Delight in a wholesome Zucchini and Ricotta Frittata! This easy, savory dish is packed with fresh zucchini, creamy ricotta, tangy sun-dried tomatoes, and aromatic basil. Perfect for breakfast, brunch, or a light dinner.
- 02 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the oven rack in the middle of the oven.
- Wash the zucchini thoroughly.
- Slice them into thin rounds.
- Heat 1-2 tablespoons of olive oil in an oven-safe non-stick skillet or cast-iron pan over medium heat.
- Add the sliced zucchini and cook for 4-5 minutes, stirring occasionally, until they start to soften.
- Add the finely sliced scallions and cook for an additional 2-3 minutes.
- Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let it cool slightly.
- In a large bowl, crack the eggs and whisk them well until the yolks and whites are fully combined.
- Add the ricotta cheese to the eggs and mix until smooth.
- Stir in the chopped basil and season with salt and pepper to taste.
- Pour the egg and ricotta mixture over the cooked vegetables in the skillet.
- Use a spatula to gently mix the ingredients, making sure they are evenly distributed.
- Place the skillet in the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set in the middle and golden brown on top.
- Check for doneness by inserting a toothpick or a knife into the center; it should come out clean.
- Once cooked, remove the frittata from the oven and let it cool for a few minutes in the skillet.
- Loosen the edges with a spatula, then carefully slide the frittata onto a cutting board or serving plate.
- Slice into wedges and serve warm.
Tips:
- 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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