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Yields:
3 servings
Prep Time:
5 mins
Cook Time:
20 mins
Meal Types:
Breakfast
Lunch
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Zucchini Ricotta Frittata

A delicious cheesy and veggie egg dish for breakfast or lunch.

Ingredients

Directions

  1. Beat the eggs in a medium bowl. Add the ricotta and parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
  2. Heat the olive oil in a 10" oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.
  3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.
  4. Set the top rack 5" from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
  5. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
  6. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
243 members have added this recipe to their cookbook.
 

 
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Reviews 
Hello fat grams!!!
28 Jan 11 by member: katiebuggers
Too much fat!
01 Feb 11 by member: bethen
The negative comments are not taking into consideration that this is a recipe for those of us on Atkins, Fat is Good! My doctor even said that Atkins is a very healthy way to eat. I haven't made this yet, but I am considering it. Sound good.
19 Feb 11 by member: Jen2end
Just made this today and LOVED it. =)Definitely a keeper.
21 Mar 11 by member: kare30bear
I make frittata all the.(Italian)I like my vegge a little more crisp so I don't precook.Perfect for Atkins.You can add other veggie as well.(onion,aspargus,tomatoes,... just a few)
23 Mar 11 by member: sexynonna
You could simply try low fat or fat free cheese and maybe even use less of it. You could also try less oil. No need for the low ratings.
17 Jul 13 by member: twinklebun

     
 

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Nutrition summary:

There are 423 calories in 1 serving of Zucchini Ricotta Frittata.
Calorie break-down: 73% fat, 6% carbs, 21% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 310
Calories 423
 
% Daily Values*
Total Fat 34.48g 53%
  Saturated Fat 9.538g 48%
  Polyunsaturated Fat 3.558g  
  Monounsaturated Fat 18.825g  
Cholesterol 445mg 148%
Sodium 562mg 23%
Potassium 410mg  
Total Carbohydrate 6.05g 2%
  Dietary Fiber 0.9g 4%
  Sugars 2.36g  
Protein 22.47g  
 
Vitamin A 18% Vitamin C 23%
Calcium 30% Iron 14%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
21%
of RDI*
(423 calories)
21% of RDI
Calorie Breakdown:
 
Carbohydrate (6%)
 
Fat (73%)
 
Protein (21%)
Carbohydrates, 6.05g (6%) Fat, 34.48g (73%) Protein, 22.47g (21%)
* Based on a RDI of 2000 calories