Zucchini & ricotta frittata
This Zucchini & Ricotta Frittata features fresh zucchini and cherry tomatoes combined with creamy ricotta, offering a nutritious and easy-to-make meal. Enjoy it any time of day with straightforward preparation and minimal ingredients.
Cook time 8 min
Prep time 15 min
Ingredients:
4 eggs2 garlic cloves
2 zucchini
1/2 cup ricotta cheese
salt & pepper to taste
2 tsp olive oil
1.50 cups cherry tomatoes
1/2 cup basil leaves
This delightful Zucchini & Ricotta Frittata perfectly combines the freshness of zucchini and cherry tomatoes with the creaminess of ricotta cheese. It's an easy-to-make and nutritious meal option that can be enjoyed any time of the day. With a handful of ingredients and some simple steps, you can create a delicious, wholesome dish that’s sure to impress.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice them into thin rounds.
- Mince the garlic cloves.
- Halve the cherry tomatoes.
- Roughly chop the basil leaves.
- Heat 2 teaspoons of olive oil in an oven-safe skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for about 5-7 minutes until they are tender and slightly golden.
- In a large bowl, crack the 4 eggs and beat them until well combined.
- Add the ricotta cheese to the eggs and mix until smooth.
- Season the mixture with salt and pepper to taste.
- Pour the egg and ricotta mixture over the cooked zucchini in the skillet.
- Evenly distribute the halved cherry tomatoes and chopped basil over the top.
- Reduce the heat to low and let the frittata cook on the stovetop for about 5 minutes, just until the edges start to set.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is completely set and lightly golden on top.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
- Serve warm, garnished with extra basil leaves if desired.
There you have it, a quick and healthy Zucchini & Ricotta Frittata that bursts with flavors! This versatile dish can be served hot or at room temperature, making it perfect for meal prep, brunches, or a light dinner. Enjoy your homemade frittata with a side salad or some crusty bread for a complete meal.
Zucchini & ricotta frittata FAQ:
After cooking the frittata on the stovetop for about 5 minutes, bake it in a preheated oven at 375°F (190°C) for 10-15 minutes, or until it is completely set and lightly golden on top.
The frittata is done when the edges are set and the center is no longer jiggly. A light golden color on top is also a good indicator that it’s ready.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or a skillet before serving.
If you need a substitute for ricotta cheese, you can use cottage cheese or cream cheese. For a dairy-free option, consider using a tofu-based ricotta.
Use an oven-safe skillet that is approximately 10 inches in diameter. This size allows for even cooking and proper baking in the oven.
Cooking Tips:
- Ensure that the zucchini is thoroughly cooked during the sautéing process to avoid excess moisture in the frittata.
- For a richer flavor, you can add some grated Parmesan cheese to the egg mixture.
- Be sure to use fresh basil leaves to elevate the taste of the frittata.
- If you prefer a spicier frittata, consider adding a pinch of red pepper flakes to the egg mixture.
- To make serving easier, use a non-stick skillet or line your baking dish with parchment paper.
Nutrition Facts
4 ServingsCalories 140kcal
Protein 11g
Carbohydrates 8g
Fiber 1.86g
Sugar 4.48g
Fat 10g
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