Zucchini and ricotta frittata
This Zucchini and Ricotta Frittata combines fresh zucchini, creamy ricotta, and sun-dried tomatoes for a nutritious meal. It's easy to prepare and perfect for breakfast or brunch.
Cook time 20 min
Prep time 15 min
Ingredients:
6 eggs1 cup ricotta cheese
2 large zucchini
1 cup scallions
1/3 cup sun-dried tomatoes
1 tbsp basil
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.
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.
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.
Zucchini and ricotta frittata FAQ:
Bake the frittata for 20-25 minutes at 350°F (175°C) until it is set in the middle and golden brown on top.
Check for doneness by inserting a toothpick or knife into the center; it should come out clean if the frittata is fully cooked.
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different texture and flavor. Adjust the seasoning accordingly.
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Use an oven-safe non-stick skillet or a cast-iron pan, ideally 9 to 10 inches in diameter, to ensure even cooking.
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.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 20g
Carbohydrates 16g
Fiber 3.28g
Sugar 9g
Fat 13g
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