Vegetarian

Ricotta Zucchini Frittata is for Dinner.

Ricotta Zucchini Frittata takes 30 minutes to prepare.

Ricotta Zucchini Frittata takes 20 minutes to cook.

Ricotta Zucchini Frittata makes 4 servings.

The ingredients for Ricotta Zucchini Frittata are:

2 cup, sliced Zucchini
2 tbsp chopped Shallots
1 clove minced garlic
1 serving Annie's Naturals Consorzio Roasted Garlic Extra Virgin Olive Oil, 1 Tbsp
4 large Eggs, beaten
0.50 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
4 tbsp Parmesan Cheese, shredded
.5 cup Ricotta Cheese, part skim milk
3 tbsp Parsley, dried (or fresh)
2 tbsp snipped chives
salt and pepper to taste

Here is how you make Ricotta Zucchini Frittata:

If you have a stove to oven pan, use it. If not then it's skillet first, then oven dish. 1. Coat skillet with cooking spray, then cook zucchini and shallots until just tender, then transfer to bowl. 2. Saute garlic, heating until fragrant (about 30 sec.). Transfer to bowl.3. Preheat broiler...In separate bowl combine whisked eggs and egg whites. Add cheese, seasonings - whisk until smooth. Stir in vegetables. 4. Cook egg mixture in skillet over medium-low heat until edges set and frittata browns on the bottom (5-7 min.).5. Put oven-safe skillet in oven, (or oven-safe baking dish if you have had to transfer like we did), six inches below broiler. Broil until top of frittata is set, 2-3 minutes. 6. If the top is set, then transfer frittata to serving dish or directly to your plate...enjoy!Serving Size: Makes 4 servings, using a 9x13 baking dish.Number of Servings: 4Recipe submitted by SparkPeople user FIRSTSHIRT04C.

The nutritional information for Ricotta Zucchini Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 200.9

• Total Fat: 12.2 g
• Cholesterol: 199.1 mg
• Sodium: 251.9 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.6 g
• Protein: 16.1 g

The dietary needs meet for Ricotta Zucchini Frittata is Vegetarian