Zucchini and Ricotta Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 eggs3.5 oz of ricottaa handful of fresh basil1 large zucchini or 2 small zucchinis sliced2 T. olive oilsalt and pepper
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.
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.
Nutritional Info 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
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