Ricotta & Cheddar Zucchini Frittata Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 medium zucchini, thinly sliced
3 tablespoons whole wheat flour
2 teaspoons olive oil
6 large egg whites
3 large eggs
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded cheddar cheese, divided
1/3 cup plain yogurt
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon poppy seeds
Instructions
Toss zucchini with flour. In a large nonstick skillet coated with cooking spray, saute zucchini in oil until crisp-tender and lightly browned. Remove from the heat.
In a large bowl, whisk the egg whites, eggs, ricotta cheese, 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheese.
Bake at 350 ° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment