Asparagus and Zucchini Ricotta Frittata

This looks absolutely delicious!

INGREDIENTS:

  • 2 medium Zucchini, sliced
  • 1 c. asparagus
  • 3 eggs + 4 egg whites
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • 1/2 c. Ricotta Cheese
  • 1 tbsp extra virgin olive oil

DIRECTIONS:

  1. Preheat oven to 325.
  2. In a medium sauce pan, blanch the zucchini and asparagus for 1 minute, then pat dry.
  3. In a large bowl, beat the eggs with salt and pepper.
  4. Stir in the vegetables.
  5. In a 12 inch ovenproof skillet, heat the oil.
  6. Add the egg vegetable mixture and cook over moderately low heat, stirring occasionally until edges set, about 3 minutes.
  7. Dot the Ricotta on top, and transfer the skillet to the oven and bake 20-25 minutes until set.
  8. Cut into wedges and serve.

YEILDS: 2 Servings

PER SERVING: 1 leaner, 3 greens, 1 healthy fat, 2 condiments

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