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🍳 Zucchini Ricotta Frittata with Basil

380 kcal · 25 min · 4 servings

Ingredients

• 300 g Zucchini
• 200 g Ricotta
• 4 Stk Eggs
• 10 Blätter Fresh Basil
• 30 g Parmesan
• 15 ml Olive Oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Wash the zucchini and cut it into small cubes.
2. 2. Heat the olive oil in a non-stick pan over medium heat.
3. 3. Fry the zucchini cubes for 5 minutes until soft.
4. 4. In a bowl, whisk together the eggs, ricotta, grated parmesan, chopped basil leaves, salt, and pepper.
5. 5. Pour the egg mixture over the zucchini in the pan.
6. 6. Cook the frittata on low heat for 8 minutes until the bottom is golden brown.
7. 7. Place the pan in a preheated oven at 200 degrees for 3 minutes to brown the top.
8. 8. Remove the frittata from the pan, cut it into 4 pieces, and serve warm.

Nutrition per serving

• kcal: 380
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 12 g