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Zucchini Ricotta Frittata
A delicious cheesy and veggie egg dish for breakfast or lunch.
材料
調理方法
- 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.
- 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.
- 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.
- 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.
- 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.
- Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
285人のメンバーがこのレシピを料理帳に追加しました。
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) 評価
I am on a plant-based diet. This is delicious and lots of protein.
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havn't tried this yet, but it sounds scummy. Defiantly will try it. Love how it has room to change it up a bit. spinach capsicum onion or what ever floats. your boat could be added. I will probably use garlic olive oil as I have garlic addiction. Fabulous recipe, thanks for sharing.
2017年 09月 19日 投稿者: jiniefox
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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.
2013年 07月 17日 投稿者: twinklebun
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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)
2011年 03月 23日 投稿者: sexynonna
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Just made this today and LOVED it. =)Definitely a keeper.
2011年 03月 21日 投稿者: kare30bear
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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.
2011年 02月 19日 投稿者: Jen2end
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最新のレシピ
これらのスコーンは柔らかく、美味しく、とても簡単に作れます。
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準備が簡単な料理。
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軽くて甘くておいしい。
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簡単でふわふわで美味しいです。
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レシピを投稿
栄養のまとめ:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Zucchini Ricotta Frittataの1サービングあたりのカロリーは423あります。
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
カロリーの内訳 73% 脂質, 6% 炭水化物, 21% たんぱく質. |
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栄養成分
分量
1サービングあたり
エネルギー
1770 kj
423 kcal
たんぱく質
22.47g
脂質
34.48g
飽和脂肪
9.538g
多価不飽和脂肪
3.558g
一価不飽和脂肪
18.825g
コレステロール
445mg
炭水化物
6.05g
糖分
2.36g
食物繊維
0.9g
ナトリウム
562mg
カリウム
410mg
カロリーの内訳
炭水化物 (6%)
脂質 (73%)
たんぱく質 (21%)
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