Try this Zucchini-Ricotta Frittata recipe, or contribute your own.
Suggest a better descriptionIn a 10 inch oven proof non stick skillet, heat 1 t oil. Add zucchini and shallot; cook until zucchini is tender.
Add garlic and sauté about 30 seconds. Season with salt.
Transfer vegetables to a bowl and let cool 10 minutes.
Wipe out skillet. In a bowl, whisk eggs and egg whites. Add ricotta, parmesan, parsley, chives, basil and pepper and salt. Stir in vegetables.
Preheat broiler, Add remaining oil to the skillet. Pour in egg mixture and cook until brown on the bottom ( 6-7(
Place skillet under the broiler and cook 2-3-minutes
Cut in wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 178 | ||
Calories from Fat: 102 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 364.6mg | 112 % | |
Sodium 231.7mg | 8 % | |
Potassium 191mg | 5 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.1g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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