Zucchini, Pancetta and Ricotta frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:Ricotta Cheese, whole milk, 150 grams Parmesan Cheese, grated, 25 grams Egg, fresh, 6 medium Zucchini, 500 gramsPancetta cubes, 103g
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
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
Nutritional Info 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
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