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    You are in: Home / Australian / Zucchini and Ricotta Frittata Recipe
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    Zucchini and Ricotta Frittata

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Rhiannon and Matt's Note:

    Looking for a low-fat, diabetes-friendly Monday night dinner? Look no further - this vegetarian frittata fits the bill! Recipe courtesy of Australian Good Taste magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
    2. 2
      Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
    3. 3
      Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates.
    4. 4
      Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

    Ratings & Reviews:

    • on November 05, 2008

      55

      You have a very satisfying frittata here, & I liked the use of ricotta cheese! The only change I made this time was to use lemon pepper in place of the usual S&P, although another time I'd like to try an egg substitute as well! [Tagged, made & reviewed in Diabetes Awareness Month Tag Game]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini and Ricotta Frittata

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.5
     
    Calories from Fat 68
    52%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.9 g
    9%
    Cholesterol 211.5 mg
    70%
    Sodium 84.9 mg
    3%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.5 g
    18%
    Protein 8.5 g
    17%

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