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Ricotta & Cheddar Zucchini Fritatta

 Ricotta & Cheddar Zucchini Fritatta
Ideal for breakfast or dinner, Amy Crane’s delicate frittata hits the spot without being too heavy. The Swartz Creek, Michigan likes to prepare it with sharp cheddar cheese for extra flavor.
4 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 3 medium zucchini, thinly sliced
  • 3 tablespoons King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons olive oil
  • 6 egg whites
  • 3 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

Directions

  • 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

2 of 2

Ricotta & Cheddar Zucchini Fritatta (continued)

Directions (continued)

  • center comes out clean. Let stand for 5 minutes before cutting.
  • Yield: 4 servings.
Nutritional Facts: 1 piece equals 238 calories, 12 g fat (6 g saturated fat), 185 mg cholesterol, 552 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable, 1/2 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.