Ricotta & Cheddar Zucchini Frittata Recipe

Name: Ricotta & Cheddar Zucchini Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, thinly sliced; 3 tablespoons whole wheat flour; 2 teaspoons olive oil; 6 large egg whites; 3 large eggs; 1/2 cup reduced-fat ricotta cheese; 1/2 cup shredded cheddar cheese, divided; 1/3 cup plain yogurt; 1 tablespoon dried parsley flakes; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/2 teaspoon poppy seeds

Servings: persons

3 medium zucchini, thinly sliced
3 tablespoons whole wheat flour
2 teaspoons olive oil
6 large egg whites
3 large eggs
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded cheddar cheese, divided
1/3 cup plain yogurt
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon poppy seeds

1
Toss zucchini with flour. In a
2
coated with cooking spray, saute zucchini in oil until crisp-tender and lightly browned. Remove from the heat.
3
In a large bowl, whisk the egg whites, eggs, ricotta cheese, 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheese.
4
Bake at 350u00b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium zucchini, thinly sliced, 3 tablespoons whole wheat flour, 2 teaspoons olive oil, 6 large egg whites, and more.

Yes, Ricotta & Cheddar Zucchini Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta & Cheddar Zucchini Frittata

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