Description
A light yet filling Italian Zucchini Ricotta Frittata, perfect for breakfast.
Ingredients
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 medium zucchini, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, ricotta, and parmesan cheese until well combined.
- Season the mixture with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the sliced zucchini and sauté until tender, about 5 minutes.
- Pour the egg mixture over the zucchini in the skillet.
- Cook on the stovetop for 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
- Remove from the oven and let it cool slightly before slicing.
- Garnish with fresh basil leaves and serve warm.
Notes
- Ensure the skillet is oven-safe to avoid any mishaps.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg
