italienne··facile

Zucchini and Ricotta Frittata

Name: Zucchini and Ricotta Frittata
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 6 large eggs; 2 medium, thinly sliced zucchini; 150 g ricotta; 50 g grated parmesan; 2 tbsp extra virgin olive oil; 1 small, finely chopped onion; 1 clove, minced garlic; a few leaves, chopped fresh basil; to taste salt; to taste black pepper

Zucchini and ricotta frittata is a classic Italian brunch dish, perfect for a light and flavorful meal. Originating from Italy, this thick and fluffy omelette combines the sweetness of zucchini with the creamy richness of ricotta. You'll love its melt-in-your-mouth texture and fresh basil aroma. Easy to prepare, it's ideal for a Sunday breakfast or a quick lunch. Pair it with a green salad and a slice of toasted bread for a complete meal.

min(prep + cook 30)

4 servings

kcal

Ingredients

eggs6 large
zucchini2 medium, thinly sliced
ricotta150 g
grated parmesan50 g
extra virgin olive oil2 tbsp
onion1 small, finely chopped
garlic1 clove, minced
fresh basila few leaves, chopped
saltto taste
black pepperto taste

Instructions

1
Preheat the oven to 180°C (350°F). In a bowl, beat the eggs with parmesan, salt, and pepper.
2
Heat olive oil in an oven-safe skillet. Sauté onion and garlic until translucent.
3
Add zucchini and sauté until tender, about 5 minutes.
4
Pour the beaten eggs over the vegetables. Drop spoonfuls of ricotta on top and sprinkle with basil.
5
Cook over low heat for 5 minutes, then transfer the skillet to the oven and bake for 10-12 minutes, until the frittata is set.
6
Let cool slightly, cut into wedges, and serve.

#italienne #brunch #végétarien #facile #four

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