Zucchini & ricotta frittata
Whip up a delicious Zucchini & Ricotta Frittata with fresh garlic, zucchini, creamy ricotta, cherry tomatoes, and fragrant basil. This easy, flavorful dish is perfect for any time of the day. Ready in minutes and seasoned to perfection!
- 16 May 2024
- Cook time 8 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
This delightful Zucchini & Ricotta Frittata perfectly combines the freshness of zucchini and cherry tomatoes with the creaminess of ricotta cheese. It's an easy-to-make and nutritious meal option that can be enjoyed any time of the day. With a handful of ingredients and some simple steps, you can create a delicious, wholesome dish that’s sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice them into thin rounds.
- Mince the garlic cloves.
- Halve the cherry tomatoes.
- Roughly chop the basil leaves.
- Heat 2 teaspoons of olive oil in an oven-safe skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for about 5-7 minutes until they are tender and slightly golden.
- In a large bowl, crack the 4 eggs and beat them until well combined.
- Add the ricotta cheese to the eggs and mix until smooth.
- Season the mixture with salt and pepper to taste.
- Pour the egg and ricotta mixture over the cooked zucchini in the skillet.
- Evenly distribute the halved cherry tomatoes and chopped basil over the top.
- Reduce the heat to low and let the frittata cook on the stovetop for about 5 minutes, just until the edges start to set.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is completely set and lightly golden on top.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
- Serve warm, garnished with extra basil leaves if desired.
Tips:
- Ensure that the zucchini is thoroughly cooked during the sautéing process to avoid excess moisture in the frittata.
- For a richer flavor, you can add some grated Parmesan cheese to the egg mixture.
- Be sure to use fresh basil leaves to elevate the taste of the frittata.
- If you prefer a spicier frittata, consider adding a pinch of red pepper flakes to the egg mixture.
- To make serving easier, use a non-stick skillet or line your baking dish with parchment paper.
There you have it, a quick and healthy Zucchini & Ricotta Frittata that bursts with flavors! This versatile dish can be served hot or at room temperature, making it perfect for meal prep, brunches, or a light dinner. Enjoy your homemade frittata with a side salad or some crusty bread for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.86g | 5% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 10g | 12% |
| Saturated 3.44g | 11% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 190mg | 34% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.57mg | 14% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 530mg | 16% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.46mg | 13% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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