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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 353.8
  • Total Fat: 27.6 g
  • Cholesterol: 440.8 mg
  • Sodium: 192.6 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 18.9 g

View full nutritional breakdown of Zucchini and Ricotta Frittata calories by ingredient
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Zucchini and Ricotta Frittata

Submitted by: LILASIAGO

Introduction

I adapted this recipe from chocolateandzucchini.com's Leek and Ricotta Frittata when I wanted a change from an omelet but didn't want to make a trip to the store. Enjoy and let me know if you have any successful substitutions. I adapted this recipe from chocolateandzucchini.com's Leek and Ricotta Frittata when I wanted a change from an omelet but didn't want to make a trip to the store. Enjoy and let me know if you have any successful substitutions.
Number of Servings: 2

Ingredients

    4 eggs
    3.5 oz of ricotta
    a handful of fresh basil
    1 large zucchini or 2 small zucchinis sliced
    2 T. olive oil
    salt and pepper

Directions

Add the olive oil to a saucepan. Then add zucchini and dash with salt & pepper. Sweat the zucchini for 10-15 minutes (until soft).

In large enough bowl, whip the eggs and ricotta together. Add chopped basil. Add the zucchini. Add a little salt & pepper.

Pour mixture into a dish that is oven safe. I use a ceramic pie dish that can go in. It will rise.

Bake at 400 degrees for 15-20 minutes (as soon as middle doesn't look goopy).

Makes 2 servings for breakfast but could be cut into smaller slices for a brunch. Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user LILASIAGO.






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  • I would recommend this as a healthy recipe. The usage of zucchini is a nutritious substance for recipes. I also found a relevant recipe found in here http://www.gourmandia.com/video-recipes-co
    oking-videos/zucchini-flower-beignets - 3/3/12

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