Quick Zucchini and Ricotta Frittata
70% authentic · Italian-Inspired
A simplified frittata featuring zucchini and creamy ricotta, perfect for a speedy weeknight meal or brunch. It's designed for quicker preparation and a lighter texture.
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Ingredients
- Eggs6 large
- Ricotta cheese1/4 cup
- Zucchini, shredded1 cup
- Parmesan cheese, grated2 tablespoons
- Olive oil1 tablespoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Whisk eggs, ricotta, Parmesan, salt, and pepper in a bowl.
- 2
Heat olive oil in a non-stick skillet over medium heat.
- 3
Add shredded zucchini and cook for 3-4 minutes until slightly tender.
- 4
Pour the egg mixture evenly over the zucchini.
- 5
Cook on the stovetop for 5-7 minutes, lifting the edges to allow uncooked egg to flow underneath, until the bottom is set and golden.
- 6
Carefully invert the frittata onto a plate, then slide it back into the skillet to cook the other side for 2-3 minutes, or until fully cooked.
- 7
Alternatively, finish under the broiler for 1-2 minutes.
- 8
Slide onto a serving plate and cut into wedges.
