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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 11.8 g
  • Cholesterol: 137.3 mg
  • Sodium: 317.3 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 11.3 g

View full nutritional breakdown of Zucchini, Pancetta and Ricotta frittata calories by ingredient
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Zucchini, Pancetta and Ricotta frittata

Submitted by: GIULIACLIFFORD

Introduction

Frittatas are like omelettes, but with no flour ad with all the ingredients mixed together with the egg and not added as filling. The name comes from the fact it's normally fried in a pan, but in this lighter version, I'm baking it in the oven! Frittatas are like omelettes, but with no flour ad with all the ingredients mixed together with the egg and not added as filling. The name comes from the fact it's normally fried in a pan, but in this lighter version, I'm baking it in the oven!
Number of Servings: 8

Ingredients

    Ingredients:
    Ricotta Cheese, whole milk, 150 grams
    Parmesan Cheese, grated, 25 grams
    Egg, fresh, 6 medium
    Zucchini, 500 grams
    Pancetta cubes, 103g

Directions

METHOD

0 Separate the yolk of 4 eggs and put together with 2 full eggs. Add the pepper. Beat until thick and pale, then add the ricotta cheese and 2/3 of the parmesan cheese and beat again on full power until creamy and smooth. Add the pancetta cubes and fold with a spoon.

1 Grate the zucchini with a grater in bigger pieces, then stir to the egg mixture.

2 Beat the whites until thick and hard and mix together with the mixture.

3 line baking paper in a baking tray, pour the egg mixture into it. Do not stir it. Cook on 180 in the over for 40/50 minutes, or until the mixture gets nicely golden. Run a spatula along the edge of the frittata, separating the cooked edges from the pan.

5 Slide the frittata out of the tray onto a serving plate. Let cool for a minute or two and serve.

Serving Size:8






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