Zucchini and ricotta frittata is a delectable Italian dish that combines the flavors of fresh zucchini, creamy ricotta cheese, and savory eggs. It is a versatile dish that can be served for breakfast, lunch, or dinner, and it is also a great way to use up leftover zucchini. This article provides three different recipes for zucchini and ricotta frittata, each with its own unique flavor profile. The first recipe is a classic frittata that is made with zucchini, ricotta cheese, eggs, and Parmesan cheese. The second recipe adds some spice to the dish with the addition of red pepper flakes and chili powder. The third recipe is a vegetarian frittata that is made with zucchini, ricotta cheese, eggs, and spinach. All three recipes are easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special brunch dish, these zucchini and ricotta frittata recipes are sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI FRITTATA
Steps:
- Adjust the oven rack to the upper-middle position and preheat the broiler.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
- Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the "wetness" of the zucchini.
- Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, mozzarella, ricotta, basil, oregano, salt and pepper with a fork. Do not overbeat.
- When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Broil for about 2-4 minutes until the center is set, dry to the touch and has just a little jiggle to it. It should be lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Slice into wedges and serve it hot, at room temperature or cold.
- Optional: Garnish with extra basil or sliced green onions.
Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 8 g, Protein 18 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 271 mg, Sodium 454 mg, Fiber 2 g, Sugar 4 g
ZUCCHINI FRITTATA
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
POTATO AND ZUCCHINI FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
- Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
- Preheat the oven broiler to medium-high.
- Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
- Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams
ZUCCHINI AND RICOTTA FRITTATA
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
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
ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large, as they may be tough and seedy.
- Use a well-seasoned skillet: A well-seasoned skillet will help prevent the frittata from sticking. If you don't have a well-seasoned skillet, you can season it by heating some oil in the skillet over medium heat until it is hot and shimmering. Then, add a tablespoon of salt and rub it around the skillet with a paper towel. Wipe out the excess salt and oil with a clean paper towel.
- Don't overcrowd the skillet: When adding the zucchini and ricotta mixture to the skillet, don't overcrowd it. Otherwise, the frittata will not cook evenly. If necessary, cook the frittata in batches.
- Cook the frittata over medium heat: Cooking the frittata over medium heat will help it cook evenly without burning. If you cook the frittata over too high heat, it may burn on the outside before the inside is cooked through.
- Don't flip the frittata too soon: Wait until the bottom of the frittata is golden brown and set before flipping it. If you flip the frittata too soon, it may break apart.
Conclusion:
This zucchini and ricotta frittata is a delicious and easy-to-make breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and satisfying meal, give this frittata a try!
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