Vegetarian

Zucchini and Ricotta Frittata is for Breakfast.

Zucchini and Ricotta Frittata takes 10 minutes to prepare.

Zucchini and Ricotta Frittata takes 20 minutes to cook.

Zucchini and Ricotta Frittata makes 2 servings.

The ingredients for Zucchini and Ricotta Frittata are:

4 eggs
3.5 oz of ricotta
a handful of fresh basil
1 large zucchini or 2 small zucchinis sliced
2 T. olive oil
salt and pepper

Here is how you make Zucchini and Ricotta Frittata:

Add the olive oil to a saucepan. Then add zucchini and dash with salt & pepper. Sweat the zucchini for 10-15 minutes (until soft).In large enough bowl, whip the eggs and ricotta together. Add chopped basil. Add the zucchini. Add a little salt & pepper.Pour mixture into a dish that is oven safe. I use a ceramic pie dish that can go in. It will rise.Bake at 400 degrees for 15-20 minutes (as soon as middle doesn't look goopy).Makes 2 servings for breakfast but could be cut into smaller slices for a brunch. Enjoy!Number of Servings: 2Recipe submitted by SparkPeople user LILASIAGO.

The nutritional information for Zucchini and Ricotta Frittata is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 353.8

• Total Fat: 27.6 g
• Cholesterol: 440.8 mg
• Sodium: 192.6 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.4 g
• Protein: 18.9 g

Zucchini and Ricotta Frittata is Italian cuisine.