Zucchini and Ricotta Frittata
Transform your breakfast or brunch routine with this Zucchini and Ricotta Frittata, a light yet satisfying dish that’s bursting with fresh flavors. This oven-baked frittata features tender slices of sautéed zucchini and creamy dollops of ricotta cheese, perfectly complemented by a hint of garlic, Parmesan, and fresh parsley. Whisked eggs, enriched with a touch of milk, create a fluffy base that’s golden on the outside and irresistibly moist inside. Ready in just 35 minutes and made entirely in one skillet, this easy-to-make, protein-packed recipe offers a delicious balance of healthy and comforting ingredients. Whether served warm or at room temperature, it’s perfect for a casual family breakfast or an elegant brunch spread. Keywords: zucchini frittata, ricotta frittata, easy breakfast recipe, healthy brunch ideas, one-pan meal.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup ricotta cheese
- 6 large eggs
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.25 cup Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons milk
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the zucchini, then slice them thinly into rounds.
In a medium oven-safe skillet, heat the olive oil over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté until fragrant, about 1 minute.
Add the sliced zucchini to the skillet and cook until softened, about 5-6 minutes. Stir occasionally to prevent sticking.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Stir in the ricotta cheese, Parmesan cheese, and chopped parsley until evenly distributed.
Once the zucchini is softened, pour the egg mixture over the zucchini in the skillet. Gently stir to ensure the zucchini is evenly distributed.
Cook on the stovetop over medium heat for 5 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and set in the center.
Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 30.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1521 mg | 117% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
