Ricotta & Cheddar Zucchini Frittata
A cheese-lovers delight!
Make This Recipe
Ingredients
- 3 medium zucchini, thinly sliced
- 3 tablespoons whole wheat flour
- 2 teaspoons olive oil
- 1 cup Eggland's Best Liquid Egg Whites
- 3 Eggland's Best Eggs (large)
- 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
Preparation
Preheat oven to 350°F.
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°F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 266 |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Cholesterol | 289 mg |
| Sodium | 497 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Protein | 19 g |