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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.


On Monther's Day, surprise your Mom with more great brunch recipes like this one.

Preparation Time10 min

Cooking Time15 min


  • 2 teaspoons 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 tablespoons fresh parsley, chopped
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon black pepper, freshly ground


  1. 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.
  2. Add garlic and saute until fragrant, about 30 seconds. Season with 1/4 teaspoon salt.
  3. Transfer veggies to a bowl and let cool for 10 minutes. Wipe out skillet.
  4. 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.
  5. Stir in vegetables. Preheat broiler. Add remaining 1 tsp. oil to the skillet, swirling to coat the bottom; heat over medium-low heat.
  6. 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.
  7. 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.

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Is there a way to get the Nutritional info for these low carb recipes?


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