Lunch

Zucchini, Pancetta and Ricotta frittata is for Lunch.

Zucchini, Pancetta and Ricotta frittata takes 20 minutes to prepare.

Zucchini, Pancetta and Ricotta frittata takes 50 minutes to cook.

Zucchini, Pancetta and Ricotta frittata makes 8 servings.

The ingredients for Zucchini, Pancetta and Ricotta frittata are:

Ingredients:
Ricotta Cheese, whole milk, 150 grams
Parmesan Cheese, grated, 25 grams
Egg, fresh, 6 medium
Zucchini, 500 grams
Pancetta cubes, 103g

Here is how you make Zucchini, Pancetta and Ricotta frittata:

METHOD0 Separate the yolk of 4 eggs and put together with 2 full eggs. Add the pepper. Beat until thick and pale, then add the ricotta cheese and 2/3 of the parmesan cheese and beat again on full power until creamy and smooth. Add the pancetta cubes and fold with a spoon. 1 Grate the zucchini with a grater in bigger pieces, then stir to the egg mixture.2 Beat the whites until thick and hard and mix together with the mixture. 3 line baking paper in a baking tray, pour the egg mixture into it. Do not stir it. Cook on 180? in the over for 40/50 minutes, or until the mixture gets nicely golden. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. 5 Slide the frittata out of the tray onto a serving plate. Let cool for a minute or two and serve.Serving Size:?8

The nutritional information for Zucchini, Pancetta and Ricotta frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 162.9

• Total Fat: 11.8 g
• Cholesterol: 137.3 mg
• Sodium: 317.3 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.8 g
• Protein: 11.3 g

Zucchini, Pancetta and Ricotta frittata is Italian cuisine.

The dietary needs meet for Zucchini, Pancetta and Ricotta frittata is Low Fat