Ricotta Zucchini Frittata
Enjoy fresh ingredients in this dish filled with tender zucchini and creamy ricotta cheese. It's a perfect breakfast for a family of four.
Notes
On Monther's Day, surprise your Mom with more great brunch recipes like this one.
Preparation Time10 min
Cooking Time15 min
Ingredients
- 2 teaspoon olive oil
- 1 zucchini, thinly sliced
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 4 large eggs
- 4 large egg whites
- 1/2 cup part-skim ricotta cheese
- 1/4 cup low-fat Parmesan cheese, grated
- 3 tablespoon fresh parsley, chopped
- 2 tablespoon snipped fresh chives
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1/4 teaspoon black pepper, freshly ground
Instructions
- In a 10-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add zucchini and shallot; cook, stirring, until zucchini is just tender, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds. Season with 1/4 teaspoon salt.
- Transfer veggies to a bowl and let cool for 10 minutes. Wipe out skillet.
- In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley, chives, basil, pepper and remaining 1/2 teaspoon salt and whisk until smooth.
- Stir in vegetables. Preheat broiler. Add remaining 1 tsp. oil to the skillet, swirling to coat the bottom; heat over medium-low heat.
- Pour in egg mixture, shaking pan to distribute evenly. Cook until edges are set and frittata is browned on the bottom, 5 to 7 minutes.
- Place skillet under broiler 6 inches below the heat source and cook until top of frittata is set, 2 to 3 minutes. Loosen edges and slide frittata onto a platter. Cut into wedges and serve.