Calling all brunch fans, I have the perfect easy recipe for your next lazy Sunday brunch! Of course not just for a leisurely Sunday brunch, this Herbed Zucchini + Ricotta Frittata is quick and easy enough to make any day of the week. Breakfast, lunch and even breakfast for dinner!
If you’ve never had frittata, you are in for a real treat. A frittata is like a baked omelette, or a crustless quiche. Some recipes call for cooking the ingredients before add to the egg mixture, but here we are keeping it super simple here.
Combine all ingredients in a bowl before adding to baking pan
The ingredients…
This may be the simplest frittata you ever make. No cooking is required for anything ahead of time, there is minimal cleanup, and only a handful of ingredients.
You’ll need:
- eggs
- zucchini
- chives
- almond ricotta
My favorite eggs are Pete & Gerry’s. They are organic free-range, have the most golden yolks, and are delicious.
One medium size zucchini is enough for this recipe, and you’ll need to coarsely shred it. More on that in a minute…
For the chives, one bunch is plenty, since we only need 2 – 3 tablespoons. Feel free to sub parsley or basil if you don’t have fresh chives.
Lastly, I cannot recommend highly enough the Kite Hill almond milk ricotta. It’s fluffy texture and creamy flavor go perfectly in this frittata. You wouldn’t even know it’s dairy free!
Other cheese subs that work would be Treeline soft cashew cheese or even Miyokos cheeses (all dairy-free). But if you prefer traditional dairy ricotta, go with that, or even a goat cheese.
Serve frittata with a simple green salad for lunch
The technique…
This recipe comes together fast and in just a few easy steps.
- whisk eggs
- prep veg + herbs
- bake
Grab a large bowl to whisk the eggs, season to taste with salt + black pepper. To this you’ll add the veg/herbs.
With the zucchini be sure to use a coarse grater, and you’ll definitely need to squeeze out the excess moisture from the zucchini before adding to the eggs. Otherwise, you’ll have soggy frittata and that’s no bueno!
I recommend grating the zucchini onto a layer to two of paper towels then squeezing out the moisture that way.
For baking the frittata, I use a Greenpan non-stick ceramic 8” pan. If you don’t have a non-stick pan of this size, you can use a standard sauté pan or baking dish. You may just want to thinly coat with oil to prevent sticking. Key word, thin layer of oil and only if needed. The beauty of this dish is the clean flavors and no oil.
Once everything is in the pan, bake at 375° for 15 minutes. The eggs are set but not overcooked. And since eggs continue cooking even when removed from heat, I recommend removing from the baking pan as soon as you can.
The key to not ending up with rubbery dried out eggs (here or any time you cook them) is not overcooking.
That’s it! This recipe is literally 30 minutes start to finish.
You can enjoy frittata served warm or at room temperature
Time to eat!
When and what to serve with your Herbed Zucchini + Ricotta Frittata?
When: any time! Frittata is for more than just breakfast. Of course brunch, lunch, and even dinner.
What to serve with: frittata goes great with a light salad, maybe fruit with breakfast/brunch, and roasted potatoes or bread are always a sure bet.And if you are a smoked salmon fan then served some of that on the side.
If you serve with salad, a simple quick vinaigrette would go nicely. Combine equal parts lemon juice and extra-virgin olive oil with a squeeze of dijon or honey and salt + black pepper to taste. Add all to a jar and shake vigorously to emulsify and voila! Simple vinaigrette in 5 minutes.
Serve Herbed Zucchini + Ricotta Frittata with a light green salad
If you make this Herbed Zucchini + Ricotta Frittata I’d love to know how it turns out! You can comment below or tag me on Instagram with a pic. Happy cooking, friends!
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 6 large eggs
- 1 medium zucchini
- 2 - 3 tbsp fresh chopped chives
- 1/4 cup crumbled almond ricotta see blog post for notes
- to taste salt & pepper
- arugula and/or herbs for serving
Ingredients
|
|
- heat oven to 375° and have ready an 8" non-stick sauté pan *see blog post for notes
- coarsely grate zucchini and squeeze moisture out with a paper towel; you will need about 3/4 cup zucchini
- in a large bowl, beat the eggs, season with salt + pepper, then fold in zucchini, chives and crumbled ricotta
- gently pour egg mixture into sauté pan and bake uncovered for 15 minutes, remove from oven
- as soon as you can after baking, gently move a rubber spatula around the edges of frittata to loosen from pan; place on a serving plate then cut into 6 - 8 slices
- frittata can be enjoyed warm or at room temperature, top with arugula and/or fresh herbs tossed with a little lemon + evoo to serve
Recipe makes 8 small servings *cut frittata into larger pieces to yield 4 - 6 servings
Original recipe created by Jerran Boyer
www.healthnutchefs.com