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Herbed Zucchini + Ricotta Frittata
Eggs with shredded zucchini, chives and almond milk ricotta
Servings Prep Time
6 – 8servings 10minutes
Cook Time
15minutes
Servings Prep Time
6 – 8servings 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. heat oven to 375° and have ready an 8″ non-stick sauté pan *see blog post for notes
  2. coarsely grate zucchini and squeeze moisture out with a paper towel; you will need about 3/4 cup zucchini
  3. in a large bowl, beat the eggs, season with salt + pepper, then fold in zucchini, chives and crumbled ricotta
  4. gently pour egg mixture into sauté pan and bake uncovered for 15 minutes, remove from oven
  5. 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
  6. 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 Notes

Recipe makes 8 small servings  *cut frittata into larger pieces to yield 4 – 6 servings

Original recipe created by Jerran Boyer
www.healthnutchefs.com