Best Zucchini And 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

SUNBURST SQUASH, ZUCCHINI, AND TOMATO FRITTATA WITH SHEEPS MILK RICOTTA

Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon sunflower oil
Leeks sliced, soaked, and drained
Sunburst (patty pan) squash, cubed
1/2 cup zucchini, cubed
1/2 pound potatoes, cubed and blanched
4 eggs
1/4 cup half and half
1/4 cup sheep's milk ricotta
3 tablespoons grated Parmesan
Salt and freshly ground black pepper
1 red tomato, skinned and seeded (Italian plum, Brandywine)

Steps:

Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes. Cook until the vegetables soften about 5 to 7 minutes.
In a bowl whip eggs and half and half; stir in ricotta. Add the Parmesan, a pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add the egg mixture, then tomatoes, followed by softened squash potato mix. Cook until the eggs are firm.

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