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Zucchini & Ricotta Frittata

Cooking Time: 20 minutes

Ingredients (serves 2)

4 sheet Pastry, fillo (phyllo), raw

1 cup Capsicum, green, raw

10 mL Milk, cow, fluid, reduced fat (~1%)

8 egg Egg, chicken, whole, raw

1 tomato Tomato, common, raw

1 cup Oil, olive, pure

1 cup Cheese, ricotta, reduced fat (5%)

Method

  • 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.
  • Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.
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  • Heat the oil in a 20cm-diameter (base measurement) 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.

Notes

Leftovers: Use the basil leaves shredded in salads.

Source

Good Taste - February 2005, Page 53 Recipe by Jane Charlton

Video of this recipe

Nutritional Information
This information is

Protein

15.1g

Dietary Fibre

2.9g

Fat Total

3.3g

Energy Excluding Dietary Fiber

886kJ

Sodium

452g

Carbohydrate Total

29.9g

Cholesterol

24g

Sugars Total

3.1g

VItamin C

g

Energy Including Dietary Fiber

909kJ

Health Information
  • Asian
  • Italian
  • Salads
  • Soups
  • Indian
  • Casseroles
  • vegetarian
  • Family
  • Budget
  • Biscuit
  • Cakes
  • Kids
  • Dessert
  • In Season
  • Egg Free
  • Low GI
  • Low Fat
  • Low Carb
  • Low Salt
  • Wheat Free
  • Gluten Free
  • Dairy Free
  • Low Chemical
  • Lactose Free
  • Heart Healthy
  • High Protein
  • Cook for one
  • Quick & Easy
  • Diabetes Friendly
  • Organic Vegetarian
  • Preservative/Colour Free
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