Brunch

Puffy Ricotta Frittata is for Breakfast.

Puffy Ricotta Frittata takes 10 minutes to prepare.

Puffy Ricotta Frittata takes 15 minutes to cook.

Puffy Ricotta Frittata makes 1 servings.

The ingredients for Puffy Ricotta Frittata are:

1/4 cup Ricotta Chesse
1 egg white
1 full egg
2 tbls nonfat milk
1/2 cup zucchini
1/4 cup tomato
1/4 cup sweet red pepper
1 tbls onion
Chives, Paprika, salt and peper to taste

Here is how you make Puffy Ricotta Frittata:

Makes 1 serving Preheat oven to 325Allow the eggs to sit a room temperature for 20 minutes.Separate the egg whites into a glass bowl. Beat with an electric mixer until the stiff peaks form.Combine yolk, cheese, milk and spices beat on low speed just until smooth.Add vegetables to cheese mixture then fold in the egg whiteGrease a small oven proof skillet with cooking spray. Pour egg mixture into skillet and heat on med/low cook for about 4- 6 min loosening the sides with a spatula. Once the bottom is set transfer skillet to oven and cook for 8-12 minutes or when ever a knife stuck in the center comes out cleanNumber of Servings: 1Recipe submitted by SparkPeople user EMILYSEXTON.

The nutritional information for Puffy Ricotta Frittata is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 203.7

• Total Fat: 9.3 g
• Cholesterol: 228.2 mg
• Sodium: 200.0 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 2.5 g
• Protein: 19.1 g

The dietary needs meet for Puffy Ricotta Frittata is Low Carb