Zucchini Ricotta Frittata Recipes

ZUCCHINI AND RICOTTA FRITTATA

Zucchini and Ricotta Frittata image

Looking for a low-fat, diabetes-friendly Monday night dinner? Look no further - this vegetarian frittata fits the bill! Recipe courtesy of Australian Good Taste magazine.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, lightly whisked
2 garlic cloves, crushed
2 zucchini, ends trimmed, coarsely grated
125 g low-fat ricotta cheese, coarsely crumbled
salt & freshly ground black pepper
2 teaspoons olive oil
250 g cherry tomatoes, halved
1/2 cup loosely packed small fresh basil leaf

Steps:

Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

Nutrition Facts : Calories 129.5, Fat 7.6, SaturatedFat 1.9, Cholesterol 211.5, Sodium 85, Carbohydrate 8, Fiber 2.4, Sugar 4.6, Protein 8.5

ZUCCHINI FRITTATA

Zucchini Frittata image

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

Steps:

Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

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