Zucchini and ricotta frittata
This Zucchini and Ricotta Frittata combines fresh zucchini, creamy ricotta, and sun-dried tomatoes for a nutritious meal. It's easy to prepare and perfect for breakfast or brunch.
Cook time 20 min
Prep time 15 min
Ingredients:
6 eggs1 cup ricotta cheese
2 large zucchini
1 cup scallions
1/3 cup sun-dried tomatoes
1 tbsp basil
The Zucchini and Ricotta Frittata is a delicious and nutritious dish perfect for any meal of the day. Combining fresh zucchini, creamy ricotta cheese, and the zest of sun-dried tomatoes, this frittata is both satisfying and easy to prepare. It's a great way to use up seasonal vegetables and bring some Mediterranean flair to your table.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the oven rack in the middle of the oven.
- Wash the zucchini thoroughly.
- Slice them into thin rounds.
- Heat 1-2 tablespoons of olive oil in an oven-safe non-stick skillet or cast-iron pan over medium heat.
- Add the sliced zucchini and cook for 4-5 minutes, stirring occasionally, until they start to soften.
- Add the finely sliced scallions and cook for an additional 2-3 minutes.
- Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let it cool slightly.
- In a large bowl, crack the eggs and whisk them well until the yolks and whites are fully combined.
- Add the ricotta cheese to the eggs and mix until smooth.
- Stir in the chopped basil and season with salt and pepper to taste.
- Pour the egg and ricotta mixture over the cooked vegetables in the skillet.
- Use a spatula to gently mix the ingredients, making sure they are evenly distributed.
- Place the skillet in the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set in the middle and golden brown on top.
- Check for doneness by inserting a toothpick or a knife into the center; it should come out clean.
- Once cooked, remove the frittata from the oven and let it cool for a few minutes in the skillet.
- Loosen the edges with a spatula, then carefully slide the frittata onto a cutting board or serving plate.
- Slice into wedges and serve warm.
With its vibrant flavors and wholesome ingredients, the Zucchini and Ricotta Frittata is sure to become a favorite in your recipe collection. Serve it warm for breakfast, lunch, or dinner, and enjoy a healthy and tasty meal that’s quick to prepare and packed with nutrients.
Zucchini and ricotta frittata FAQ:
Bake the frittata for 20-25 minutes at 350°F (175°C) until it is set in the middle and golden brown on top.
Check for doneness by inserting a toothpick or knife into the center; it should come out clean if the frittata is fully cooked.
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different texture and flavor. Adjust the seasoning accordingly.
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Use an oven-safe non-stick skillet or a cast-iron pan, ideally 9 to 10 inches in diameter, to ensure even cooking.
Cooking Tips:
- Make sure to squeeze out any excess moisture from the zucchini after grating to avoid a watery frittata.
- For a richer flavor, you can sauté the scallions and sun-dried tomatoes before adding them to the egg mixture.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a chopped chili to the mixture.
- Allow the frittata to cool slightly before slicing to make it easier to serve and enhance its flavor.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 20g
Carbohydrates 16g
Fiber 3.28g
Sugar 9g
Fat 13g
More recipes
Lemon orecchiette with peas and ricotta
A light pasta dish with lemon, peas, and creamy ricotta.
05 May 2026Chicken parmesan with pasta and mozzarella cheese
Classic Chicken Parmesan served over pasta with mozzarella.
05 May 2026Chargrilled treviso with white wine and honey dressing
Smoky chargrilled Treviso with a sweet honey dressing.
05 May 2026