Description
A delicious and healthy frittata featuring ricotta and zucchini, perfect for breakfast or brunch.
Ingredients
Scale
- 2 tablespoons olive oil for cooking
- 1 french shallot minced or ½ cup of minced onion as a substitute
- 2 medium zucchini grated drained and squeezed dry
- ½ cup red pepper chopped finely or roasted red peppers if preferred
- 6 large eggs
- 5 tablespoons Parmesan cheese freshly grated separated
- ½ cup mozzarella grated
- ⅓ cup ricotta fresh drained
- 2 tablespoons basil fresh chopped or substitute with other herbs like Italian parsley chives or thyme
- 1 tablespoon oregano fresh chopped
- ¼1/2 teaspoon salt
- ¼1/2 teaspoon pepper
Instructions
- Preheat the Oven: Start by preheating your oven to medium heat. You want it nice and toasty so the frittata cooks evenly.
- Whisk the Eggs: Grab a bowl and whisk the eggs until they are nicely blended. You should see a uniform mixture with a bit of air whipped in, making it look fluffy.
- Prep the Zucchini: Shred the zucchini and squeeze out the moisture. You want it to feel dry to the touch, which will help avoid a soggy texture.
- Mix in Ricotta: Fold the drained ricotta into the egg mixture gently. You want visible chunks of cheese to peek through, adding texture and creaminess.
- Combine Ingredients: Add the zucchini to the egg and ricotta mixture, stirring until it is just mixed.
- Cook on Stovetop: Pour the mixture into a heated skillet and let it cook undisturbed for a few minutes. You will start to see the edges set while the center remains slightly jiggly.
- Broil to Finish: Once the edges are set, transfer the skillet to the oven to broil. Keep an eye on it while it cooks.
- Cool & Serve: Let the frittata cool for a few minutes in the skillet and then enjoy it warm at room temperature or even chilled.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: To avoid overcooked eggs, monitor the cooking time closely. Aim for about 15 minutes cooking time. If the top of the frittata is browning too quickly, reduce the broiling time to 2-3 minutes.
- Reheating Instructions: Reheat in the microwave for 1-2 minutes or in an oven at 350 degrees F until warmed through.
- Serving Suggestions: Serve with crusty bread or toast for breakfast. Pair with a side salad for lunch or dinner. Enjoy with a bowl of soup like tomato or butternut squash.
- Recipe Variations: Add spinach or kale for extra nutrition. Incorporate cooked bacon or sausage for a meaty version. Use different cheeses like feta or goat cheese for varied flavor.
- Ingredient Notes: When using zucchini, squeezing out moisture is crucial to prevent a soggy texture. Make sure to drain the ricotta before mixing with other ingredients. Overbeating the eggs can lead to a dense frittata; just whisk until blended.
Nutrition
- Calories: 289
- Sugar: 4g
- Sodium: 454mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 271mg