RICOTTA & CHEDDAR ZUCCHINI FRITTATA

Ricotta & Cheddar Zucchini Frittata image

Ideal for breakfast or dinner, Amy Crane's delicate frittata hits the spot without being too heavy. The Swartz Creek, Michigan likes to prepare it with sharp cheddar cheese for extra flavor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

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Ingredients

3 medium zucchini, thinly sliced
3 tablespoons whole wheat flour
2 teaspoons olive oil
6 large egg whites
3 large eggs
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded cheddar cheese, divided
1/3 cup plain yogurt
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon poppy seeds

Steps:

Toss zucchini with flour. In a large nonstick skillet coated with cooking spray, saute zucchini in oil until crisp-tender and lightly browned. Remove from the heat., In a large bowl, whisk the egg whites, eggs, ricotta cheese, 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheese., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 185mg cholesterol, Sodium 552mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges